5 Ingredients or Fewer

Eye-opening egg salad

October  4, 2022
2 Ratings
  • Serves 2
Author Notes

I never liked egg salad growing up until I discovered wasabi mayo and left out the crunch-my mom used celery, another reason I never liked it. —GreasySpoon

What You'll Need
  • 4 Hard boiled eggs
  • 2 slices smoked salmon
  • 1 teaspoon wasabi paste
  • 2 tablespoons mayo
  1. Peel 4 chilled hard boiled eggs into a 4 cup bowl and mash with the back of a serving fork. Roll one slice of smoked salmon and using kitchen shears snip into little bits over the mashed eggs. Repeat with the other slice. Add 2 tablespoons of home-made or store bought mayo and a scant teaspoon of wasabi paste and mix all. Serve on toast rounds or as a sandwich for a brown bag lunch. You will need to adjust both the wasabi and the mayo to your taste: less mayo for a more dry mix and less wasabi for a less spicy mix.

See what other Food52ers are saying.

  • Emilia Rosa
    Emilia Rosa
  • dymnyno

2 Reviews

Emilia R. February 7, 2014
Wasabi? My, my my. I am SO going to make this for my husband's lunch--and mine too, bien sure!!!!
dymnyno October 25, 2011
I am also in the raw celery hater camp. I'm going to try your egg salad.