As I mentioned above, my go-to egg salad recipe has a ton of sliced green olives in it. Other favorite veggies I've seen added are finely chopped onion and celery, which add flavor and crunch.

In the 1950s, eggs had not yet been vilified and then rehabilitated. They were still thought to be the perfect food, and people had no qualms about eating them on a daily basis.

To bring a Greek egg salad to life, combine cucumbers, feta cheese, red onions, olives, and chopped hard-boiled eggs. Add to it a mixture of Greek yogurt and red wine, along with a few herbs and ...

You’ll need butter or olive oil to slick the skillet, eggs, mayo, salt and pepper and any other mix-ins you'd like to add. Kamozawa prefers her egg salad with runny yolks, diced onion and celery ...

Judy Walker Sep 15, 2008 Sep 15, 2008Updated Jun 25, 2019 1 min to read Frequent contributor S.B. made this egg salad recipe while she and her family were evacuated to Ft. Walton Beach, Fla., for ...

Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. You can tell your egg salad is past its prime when it’s dull in color or when ingredients start to separate.

As I mentioned above, my go-to egg salad recipe has a ton of sliced green olives in it. Other favorite veggies I've seen added are finely chopped onion and celery, which add flavor and crunch.

Put the eggs in a saucepan, cover with water, at least 1-2 inches above, and heat on high until boiling. Turn off the heat, cover and in 10-12 minutes you will have perfectly boiled eggs.