If you read my recipes you know that I never use full fat mayonnaise because it is very high with fat and calories and I feel with enough flavor in your food you can usually use light or fat free mayonnaise. The exception for me is egg salad or deviled eggs. The light or fat free just isn’t good on egg salads so you have to make the fresh mayo/dressing for this egg salad. This egg salad comes out forking delicious. The dressing that you make will have all the seasoning in it to make it perfect. This should have been four servings but husband kept snacking on it so I only got two lunches (mine and his) and my husband got three snacks. He also asked me if I wrote down how I made it. I am guessing so I make it the same way again for him.

Ingredients for four servings (unless someone can’t stop themselves)

1 XL egg yolk – for dressing

2 Tablespoons dijon mustard – for dressing

pinch salt – kosher or sea salt – for dressing

1/2 cup canola oil (1/4c & 1/4c) – for dressing

2 Tablespoons red wine vinegar (1 T & 1 T) – for dressing

dash Worcestershire sauce – for dressing

1/4 teaspoon cayenne – for dressing

pinch Hungarian Paprika – for dressing

pinch white pepper – for dressing

8 XL eggs

1 Tablespoon of kosher salt – for boiling the eggs

1/8 cup sweet onion – chopped fine

1/8 cup celery – chopped fine and the leaves plus a few extra leaves

fresh ground sea salt

fresh ground black pepper

Directions

Using a blender of some kind add the egg yolk and dijon mustard and blend till emulsified.

Add pinch of salt and slowly add 1/4 cup of oil and blend till emulsified.

Add 1 Tablespoon of vinegar and blend till emulsified.

Add remaining oil and blend till emulsified.

Add Worcestershire, cayenne, paprika, white pepper and blend till emulsified.

Cover and put in your refrigerator to chill.

Put your eggs into your sauce pot and cover the eggs very well with water and add the salt. Bring to a boil and then SHUT THE HEAT OFF and leave the pot stay on 5 minutes. Exactly after the five minutes throw out the hot water and replace with cold running water and add some ice to chill the eggs. (The eggs will be cooked medium with a slightly soft center) Chill the eggs really well so the shells will be easier to remove. Get a large mixing bowl. When the eggs are cool then peel them and cut them in quarters and add to bowl. Add the onions, celery, some of the celery leaves rough chopped and reserve a few leaves for garnishing. Add fresh ground sea salt and black pepper.

Now fold in your dressing as needed. You might not use all the dressing so keep a little on the side that can be used later or for a sandwich. It’s better to leave the salad on the dry side because your leftover will get slightly moister from a small amount of water that comes out of the vegetables.

Add reserved celery leaves as the garnish.

Serve on cucumber slices, crackers or your favorite bread.

Forking Great Egg Salad!