My entire home cuisine changes when Summer hits. Lighter, cooler, salads, sandwiches and general dishes that just feel easier to eat, but also have a traditional connection to what you would eat at a picnic, on the beach or outside on the deck.
Egg Salad is a classic. We have all made it and it’s a recipe that is perfect in it’s original form even though many add their own flair to it. This is mine. Classic, easy and delicious with a crisp crunch brought to it by the celery. I eat it on a toasted piece of gluten free toast and sprinkle some lava rock sea salt on top that I found at the market here in Maui. It’s also great garnished with chopped parsley or cilantro.
- 6 eggs
- 1/2 Cup mayonnaise
- 1 Tbsp mustard
- 1 Cup diced celery
- salt and pepper to taste
1. Hard boil the eggs and set aside to cool before removing the shells.
2. Chop eggs. Dice celery.
3. Mix together with the other ingredients.
4. Refrigerate for at least an hour before serving on some warm and delicious toast.
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