They say a smell can take you back to a time and a place instantly and it’s so true.
When I was a kid, we would always go to Grandma’s for Christmas. On Christmas Eve, the whole family would gather and after enough “Maybe we should just wait until tomorrow” comments, we would finally start to open presents.
And then we would stop…
Grandma was very generous and there were always a lot of presents, so halfway through, we always had to stop to eat.
Now, I don’t know why, but egg salad and ham salad were ALWAYS on the menu. Weird, I know, but you can’t make this stuff up…
And so, out would come a large platter full of egg salad and ham salad sandwiches.
And the smell of the egg salad would somehow always be just a little off.
Like, really off.
Think medicinal.
Think hospital-grade medicinal.
Think so strong that you almost want to skip the second half of Christmas and run outside gagging in the middle of a freezing-cold Wisconsin winter just to frantically gulp fresh air.
Seriously.
I couldn’t eat egg salad for years.
I don’t know what Grandma put in her egg salad. Honestly, I don’t think I want to know. (All I know is that it wasn’t the eggs, because I’ve always loved hard-boiled eggs.)
Since then, I’ve learned to make my own egg salad and I actually make it quite regularly. If you use my Instant Pot Hard-Boiled Eggs, it’s pretty quick and painless.
Plus, it travels nicely. I can throw a container of this in the cooler and use it as a travel lunch or a camping meal.
But only if I get to it before one of my sons. He is a huge fan.
Maybe I should put it on the menu at Christmas?
Egg Salad
Ingredients
- 12 hard boiled eggs chopped into small pieces, see the link above for my Instant Pot version
- 1/2 c Super Easy Mayo see the link below or use regular mayo
- 2 T Dijon mustard
- 1/3 small onion diced
- 4 slices Claussen Kosher Dill Sandwich Slices finely diced, no substitutions
- 1 1/2 T Sunny Paris seasoning from Penzey’s
- 1/2 t pink Himalyan salt
- 1/4 t pepper
Instructions
- Mix all of the ingredients.
- Chill until served.
Here’s a link to my Super Easy Mayo, if you need it. You can find all of my other recipes here on my Recipe Index.
I’m including the Amazon links, so that you can see the exact ingredients, but you’ll probably want to look for them locally, first.
As always, this recipe is low carb, keto friendly, and gluten free. It’s also dairy free.
This one technically isn’t sugar free because of the brand of pickles. (It has to be this brand; they’re crunchy!) They have a tiny bit of high fructose corn syrup, which is a big yuck, but the amount is so small in this recipe that I’m willing to give it a free pass, just this once.
Let me know if you give it a try!
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