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I happen to love a simple egg salad with creamy mayonnaise, chunks of celery, and classic seasoning. Sometimes I jazz it up a little by adding some mustard and a tiny sprinkle of THM Super Sweet Blend to round out the flavors. This egg salad is amazing when wrapped up with fresh spinach and hot pepper cheese on half a Joseph’s lavash bread!
In the past, I’ve been a Miracle Whip girl. Mayonnaise was blech. Even after being on THM for years, I still used Miracle Whip despite the less-than-ideal ingredients. My sister Katelyn, ever the purist, kept crowing about the amazingness of mayo, so I finally gave it a try a few months ago. Much to my surprise, I loved the flavor! Ever since, I’ve been a mayonnaise addict.
Exciting things are happening in the cookbook realm these days. I’m nailing down publication details and realizing just how much work I have ahead of me in the next few months. Even though the unknown world of publishing daunts me, I’m super excited to jump into this project and have a finished book in my hands!
Other posts/pages you might enjoy:
- Starting THM
- my complete recipe picture index
- 5 Ingredient Buffalo Chicken Salad (FP)
- Visit the THM Blogger Test Kitchen (Unofficial) Facebook group to get updates from all your favorite veteran THM bloggers (recipes organized in albums)!
You can find this recipe in my cookbook, Necessary Food.
- 4 hardboiled eggs
- 2 T chopped celery
- ¼ cup mayonnaise
- 2 T Greek yogurt
- ¼ tsp. onion powder
- ¼ tsp. dill weed
- ¼ tsp black pepper
- Salt to taste
- ½-1 tsp. prepared mustard of choice, optional
- Dash of sweetener, optional
- Chop the eggs up with a pastry cutter, then add the other ingredients and stir until well combined. Yields 2 servings.
- I like to put egg salad, spinach, and hot pepper cheese on half of a Joseph's lavash. Yum!
So delicious, even hubby approved.
Trying to use up a bunch of hard-boiled eggs and came across your recipe. I used spicy brown mustard, and followed your suggestion to serve it in a low carb wrap over spinach. I didn’t have celery, so I chopped cucumber and mixed it in instead. I also sliced extra cucumber to go on top for more crunch. I’m not usually an egg salad gal, but this was amazing!!!
THANK YOU FOR THIS!! I have made it a couple times, and the second time I put it over lettuce. I try to be mostly gluten free, so finding a low carb gluten free wrap isn’t the easiest. This was a yummy alternative! Thanks for all you do, Briana, I love your recipes and website! <3 God bless. 🙂
I love this recipe. Thank you for sharing.
I just got your cookbook today and this was the very first recipe I made! I quickly jumped on your site to see if it was on your blog so I could share with my other THMama friends. I was so glad to find that it was! This is the best egg salad I’ve ever had! Thank you for such an easy and delicious recipe! I’m looking forward to cooking my way through your book. I admit….I looked at desserts first. ; )
Thanks so much for buying my book, Amber! I’m so glad you’re enjoying it…and the recipes! (As you can tell, I have a sweet tooth too.)
Hi Briana,
My husband just self published his book on PTSD. It was much easier than we thought it would be. In no time he was on Amazon, Indigo and LuLu. If you’d like some tips he’d be happy to share how he did it with you.
Hi Cathy! Thanks for the offer! I’m actually working to self publish with a traditional printing house who has done a LOT of cookbooks, and things seem to be going smoothly. 🙂 My book will also be available from Amazon after release.
This was perfect one night when it was hot and I needed something quick, filling and didn’t require the oven or extensive stove top cooking.
I made a family size portion and there wasn’t a bite left. It was a very satisfying salad and a hit with my kids.
I’m glad you liked it!
When you say hot pepper cheese are you referring to pepper jack? or the laughing cow wedges? Thanks!
Sliced pepper jack. 🙂 But Laughing Cow would work too!
That’s what I thought, I mean it is an S, so cheese would be ok, but I wanted to make sure.
hi briana, thanks for this recipe., i love egg salad, so this is awesome!!
any chance that u can make the font size of the ingredient list in your cookbook bigger than the size in the THM cookbook? that font is tiny!!! And, are u taking advanced orders for the cookbook?
thanks again,
e.
I’ll keep that in mind. 🙂 The cookbook will be available for preorder later this summer when I get closer to printing time.
ok, thanks, i will keep checking for the pre-order date!!