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egg salad with chives
Victoria Haneveer

Egg Salad with Chives

It's always nice to know there is something in the refrigerator to use for a great salad. On busy days, gather hardboiled eggs, basic greens and determine what else is available to make an enticing, healthy salad. Because many salads are easy to prepare and require just a few items to make them perfect, there's bound to be something to give it just the right taste you want. That is why thousands of salad recipes can each offer their own unique taste. There are times when you will want the salad to encompass your entire meal and times when you want it to be more of an appetizer, leaving family and guests somewhat satisfied but ready for the main course. Egg salad gives you a choice of many recipes and can be as basic as a hardboiled egg sliced into quarters or a fancy dish of diced eggs, vegetables, meat, and pasta. Many salads require no cooking at all, with the exception of the hardboiled eggs. In the same mode as stir-fry cooking, having the ingredients ready makes the preparation quick and easy. Decide ahead of time what you want to include in the salad so you can drop by the store to pick up anything missing before it's needed. Use your creativity and pick out shallow or deep bowls and assorted shapes of salad plates to build and serve each salad. Diversity often makes a colorful and enjoyable table setting with different designs and shapes and this egg salad perched on lettuce and surrounded by tomato slices will fit very well with your plans. Salads fit any type of weather and when it is hot, cool vegetables like lettuce, tomatoes, regular or green onions, cucumbers and radishes seem to bring the temperature down a bit. Chilled hardboiled eggs are a great source of protein and let the cook have a lot of leeway in creating delicious salads when a satisfying one-dish meal is sufficient. Your egg salad garnish can be elegant or simple, such as a sprinkle of paprika across the top of the egg salad. Bibb lettuce serves as the bottom layer for today’s menu, adding just the right touch to the egg salad presentation.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
 

  • 1 head Bibb lettuce
  • Bread, toast or crackers, to serve
  • 2 large red tomatoes, such as beefsteak
  • 6 hardboiled eggs
  • 1 single stalk of celery
  • 1 medium onion
  • ½ cup mayonnaise
  • 2 tablespoons milk or cream
  • Salt and pepper to taste
  • Chives, for garnish

Method
 

  1. Cut the bottom off the lettuce and separate the leaves, washing them a few at a time and laying them out on paper towels to dry.
  2. Rinse the tomatoes and trim the top. Cut in half downwards and cut those halves into three wedges each.
  3. Crack and peel the eggs, rinsing to clear any small bits of shell, and set the eggs on a plate.
  4. Use an egg slicer and dicer to cut the eggs into cubes or cut them with a small, sharp knife.
  5. Put the egg pieces in a medium bowl.
  6. Cut the onion in half. Put one of the halves into a sealable plastic bag and place it into the refrigerator to save for another meal.
  7. Peel and dice the other half and add it to the eggs.
  8. Trim and wash the celery stalk. Cut lengthwise into several sections and then cut across to make small pieces for the salad.
  9. Put it into the bowl with the eggs and onions.
  10. In a small cup or bowl, combine the mayonnaise and cream (or milk) with a bit of salt and pepper.
  11. Use a whisk or fork to blend. Add to the eggs and mix the ingredients together.
  12. Take out four salad plates and spread out a layer of the Bibb lettuce leaves on each one. Place a serving of egg salad at the center of the dish, allowing it to spill out towards the sides of the plate. Arrange three slices of tomato around the edge.
  13. Sprinkle the chives over then serve.
  14. If preferred, serve the egg salad and lettuce on toast or in sandwiches.

Notes

  • Feel free to tinker with the ingredients, omitting the tomato and/or celery if preferred and adding in anything else you like.