Jazzed Up Egg Salad

The secret to the best egg salad might surprise you...

Print Recipe

Egg Salad: Try as a Side or in a Sandwhich

Prepare to take your egg salad to a new level by adding my secret ingredient: ricotta cheese. (Yup! Just two tablespoons of ricotta cheese will change your egg salad from good to amazing!) Give it try and thank me later.

Why You'll Love this Jazzed Up Egg Salad

• Versatile recipe that can be eaten as a side, a sandwich, or incorporated into other dishes

• Delicious & creamy

• Great source of protein

• Budget friendly

Jazzed Up Egg Salad Recipe

Serves: 3 | Prep Time: 15 mins | Cook Time: 20 mins

Ingredients:

• 6 hard-boiled eggs, peeled and chopped

• 2 T. ricotta cheese

• 1/3 c. mayonnaise

• ½ tsp. dried chives

• ½ tsp. season salt

• Season to taste

Let's Get Started!

Step 1: Place eggs in a medium saucepan. Add enough water to cover all the eggs, then turn heat to high until the water comes to a boil.

Step 2: Immediately turn the heat off. Cover the pan and move from the stove. Set a timer for 12 minutes.

Step 3: After the timer goes off, pour out the hot water and fill the pan with cold water to cover the eggs. Then add a large amount of ice cubes to the eggs and water.

Step 4: Let eggs sit in the ice bath until the ice has melted.

Step 5: Peel and chop the eggs.

Step 6: In a medium bowl, mix eggs, ricotta cheese, mayonnaise, chives, and season salt. Taste and adjust seasonings. Serve on toast or a bun with lettuce and tomatoes

Jazz it Up!

Egg salad is more versatile than you probably think!

If you have extra, don't waste it! Try...

• An Instant Sandwich: simply spoon egg salad between two slices of bread

• Wraps/Burritos: fold into a tortilla with lettuce, tomatoes & cheese

• Breakfast Bagel: jazz up a bagel by spreading egg salad on it. Breakfast? Done!

• Loaded Baked Potato: just add egg salad, bacon bits & chives

• Adding chopped celery or pickles for some crunch

Seasonings

Here are some seasonings to try

• Fresh herbs & spices: dill, parsley, tarragon, paprika, cumin, curry powder

• Lemon juice

• A dash of Hot Sauce

Storing Egg Salad

Transfer to an airtight container and refrigerate within two hours of making it. Store in the coldest part of the fridge. Best if consumed in under 3 days of preparation. Stir before serving again & enjoy!

*Pay attention to any signs of spoilage, such as an "off smell" or change in taste/texture/color. When in doubt, throw it out!