An egg salad recipe that will spice up to your next picnic! This eggs salad makes for a great sandwich, wrap or pinwheel filling!
Recipe
Serves: 2 | Time: <20 min
Ingredients
- 6 eggs
- 2 tbsp of Greek yogurt
- 2 tbsp of mayonnaise
- 2 tbsp Frank’s red hot
- 1 celery stalk, diced small
- Pinch of salt
Method*
*See substitution for the creamiest egg salad method
- Bring a large pot of water to a boil.
- Boil the 6 eggs for 10 min (hard boiled).
- Drain and run under cold tap water.
- Peel the eggs and mash with the back of a fork.
- Mix the mashed eggs with 2 tbsp of Greek yogurt, 2 tbsp of mayonnaise, 2 tbsp of Frank’s red hot and a pinch of salt.
- Finely dice 1 celery stalk and add to the egg mixture.
- Taste and adjust seasoning.
- Enjoy in a wrap, sandwich or as a dip!
Substitutions
I highlight here possible substitutions to adapt the buffalo egg salad to your preferences, diet and ingredients available to you.
Substitutions method:
For the creamiest egg salad, mash the eggs as follow: once the eggs have been hard boiled, peel and cut in half. Scoop out the yolks and mash in a bowl with the yogurt, mayonnaise, hot sauce and salt until smooth. Separately dice the egg whites and add to the yolk mixture. Add the diced celery. Taste and adjust seasoning as needed.
Substitutions ingredients:
| Recipe components | Possible substitutions* |
| Greek yogurt # Mayo mix | • Only Greek yogurt for a healthier option • Only mayo for a richer flavour |
| Celery | • Cucumber or onion |
| Frank’s Red Hot | • Adjust measurements to taste • Use Frank’s Red Hot Buffalo for a less spicey version • Use Frank’s Red Hot Extra Hot for a spicier version. |
Categories
Egg, Picnic / BBQ, Sandwiches, Wraps & Savoury tarts, Spreads & Dips, Vegetarian, Very easy
Egg, Picnic / BBQ, Sandwiches, Wraps & Savoury tarts, Spreads & Dips, Vegetarian, Very easy
Country
USA
USA
The Global Homecook 