Egg Salad

egg salad on Ryvita® Crispbread and mustard pickles

Egg salad on Ryvita® Crispbread and mustard pickles

Homemade egg salad is comfort food. Hard boiled eggs are very satisfying. Try packing an egg for a snack on the go or mix with mayonnaise and condiments to create yummy egg salad.


6 eggs (large, cage free, no antibiotics, no hormones, all natural feed)
1/4 cup mayonnaise
1/2 teaspoon pepper
1/2 teaspoon salt

Place eggs in a medium-sized sauce pan. Fill with cold water and place on the stove burner, set to medium high heat. Bring to a boil. Set a timer for 10 minutes and lower the heat.

Remove the eggs from the stove and place the pan in the kitchen sink. Cover with cold water and let the eggs set until cool enough to peel. Peel the eggs and place in a medium-sized mixing bowl. Use a potato masher or a fork to dice the eggs.

Add the mayonnaise, pepper and salt. Place in a food storage container and refrigerate for a few hours before serving.

Serve on Ezekiel 4:9® bread or Ryvita® crackers.


1/4 cup black olives, minced
1/4 cup sweet pickle relish
mustard pickles


Add a drop of olive oil to the measuring cup before adding the mayonnaise. The mayonnaise will slip right out. For store-bought mayonnaise, find a real mayonnaise brand without preservatives
or sweeteners.