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Chopped Egg Salad

The scallions are the taste sensation of this dish. It also adds the color to an otherwise bland-looking dish. Lets face it egg salad is pale especially with the mayo. I serve this on a bed of green. (Your choice of lettuces.) Add some tomato slices and it brings the dish to life.
Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 4 People

Ingredients

  • 6 large eggs hard boiled Cut eggs into medium chunks
  • 3+ tbsp. mayonnaise to taste
  • 1/2 tsp. Kosher salt to taste
  • 1/4 tsp. freshly ground black pepper to taste
  • 3-4 scallions, sliced green part only, add more scallion if needed

Instructions

  1. Put eggs into large pot, add cold water to cover eggs. On medium heat bring to a boil. Leave pot on burner, but close off the heat. Cover the pot and leave on stove for about 8 minutes. Remove eggs from pot.
  2. Take a large bowl and add some ice cubes and cold water. Add eggs to this and let stand 2-3 minutes. Remove eggs and crack egg one time, peel off the shells. Cut into medium size chunks. Place in a deep bowl.
  3. Add mayo, salt, pepper and scallions. Toss with a fork, Do not mash. Adjust seasoning and mayo and mix well.
  4. Serve in a sandwich or on a crisp bed of fresh lettuce.