How To Make Egg Salad For Sandwiches And Lettuce Wraps – Easy, Delicious! by Rockin Robin
Egg salad is so good. I show you how to make it so flavorful with celery and onion by chopping it real fine. It makes a difference, let me tell you. Read more below.
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So why do I finely mince my celery and onion? Well it distributes the flavor of both throughout the egg salad so much better. You also don’t get big bites of onion and celery, which doesn’t taste all that great to me. But if you like that kind of thing, then go ahead!
Anyway, the flavor is oh so good with it finely diced.
I also show you how to hard boil eggs so they turn out perfect. All you have to do is place your eggs into a pan and cover them with cold water.
Place them on the stove over high heat. Once they come to a boil, cover and turn off the heat. Let the eggs sit, untouched for 17 minutes.
Then drain the hot water out of the pan and refill with cold water. Let it sit for a few minutes or until the water warms up and drain and refill it again. On the third drain, add ice to really cool the eggs.
You don’t want to add mayonnaise to hot or even warm eggs. Let the eggs sit in this chilled water until completely cold say 5 to 15 minutes.
Peel the eggs and rinse to remove any shells. Chop the eggs into chunks and add all the ingredients to a large bowl and mix thoroughly.
Adjust mayonnaise, salt, garlic powder and pepper to your liking.
Make sandwiches or place egg salad by the scoop onto lettuce leaves to make lettuce wraps. You can also place egg salad on crackers or celery sticks to make appetizers.
Ingredients:
6 eggs
1/3 cup mayonnaise or more
13 cup celery, finely diced
1/4 cup yellow onion, finely diced
garlic powder, to taste
salt and pepper to taste
Here is my Deviled Eggs Recipe: https://www.youtube.com/watch?v=UnEYLpNSZOo
Thanks for watching!
Rockin Robin
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Is there an alternative to the mayonnaise for that recipe? Thanks
You don't and relish that helps so much.
Im so hungry!!!!
Loved the lettuce wrap amazing and ate the sandwich sweet, amazing, awesome,ecsextra!!!
Hi Robin,
You're so right about the chopped celery. It adds a delicious crunch to the otherwise very soft texture of the egg salad. The mayo makes it extra rich but I've tried cutting it with some sour cream or otherwise with some plain yogurt and that's very good too. One thing I do with the eggs is, when I'm ready to peel them, I drain the icy water out of the pan and then swirl them around against each other (bumper car fashion, if you want to think of it that way). The shells will be evenly shattered and will practically fall off each egg in large sections or strips; this also makes for super easy rinsing. I find this method of peeling especially helpful when making deviled eggs because this way I never have a sticky shell resulting in a pitted egg white. Just sharing a tip. Your videos are great. Watched your chicken soup clip, as I had also made some today in much the same way but with veggie variations based on what I had on hand. I did cheat a little and used a can of store bought chicken broth but then didn't need to add much salt otherwise. It's about 20 degrees outside here tonight and that soup has really hit the spot!
thank you for sharing!^^
1. The eggs came from out of the refrigerator.
2. The eggs were large size.
3. I didn't really measure how much water went into the pan to cook the eggs. I just covered them with about an inch or two of water.
Thanks for all the good questions! Hope that helps. Let me know if you have any more questions.
Hi Robin,
I miss some crucial information on your method to get perfect hard boiled eggs.
1. Are the eggs room temperature?
2. What size are the eggs. We do measure egg sizes like clothes (S to XXL (the latter have two yolks)) around here. How do you do it over there?
3. What amount of water do you use for those premeasured eggs?
It needs to come together to get the same sesult.
Thank you Destiny for your comment! Glad you enjoyed the egg salad!
I've tryed this recipe today I loved it thank you for sharing your wonderful recipes.I love watching your videos
I make mine with olives green onion and sweet relish
Thanks Scott! I appreciate you stopping by and commenting. Do try the egg salad!
Hi Ralph, Half mayo and half yogurt sounds really good. I think I'll make some today too! Have a great day!
Thank you! Be sure and check out todays video. I think Alexis will like it! Have a wonderful day!
Oh it's so good with celery! Hope you will try it! Thanks for the comment.
Looks good