This simple recipe for egg salad with cilantro, celery and red onion is a variation on a classic, traditional egg salad. Cilantro is a great herb to pair with eggs in any form, and the salad is enhanced by the crunch of crisp celery and a touch of finely chopped red onion. I also add an optional pinch of cayenne pepper for a little kick and a sprinkling of freshly ground pepper. I love egg salad, and experiment with different versions of it depending on my mood, so if you don’t care for cilantro, try Egg Salad with Cornichons and Dill
. This one reminds me of my summer garden, where cilantro is always abundant. It is deliberately light on mayonnaise to let the other flavors shine through, but you can always add more if it pleases you. Please use happy free-range chicken eggs. I buy mine from local farmers whenever possible, and always make sure to buy from sellers who use non-GMO feed for their chickens. This egg salad is wonderful in a sandwich, as a topping on a crunchy romaine or napa cabbage leaf or as a stuffing for tomatoes or cucumbers. It also makes a great topping for a Cleansing Salad with Spring Greens
or Arugula, Avocado and Asparagus Salad
, and will turn a simple salad into an entrée salad. This is great for a make ahead picnic lunch too.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 6 large eggs
- 2 stalks celery, chopped fine
- ½ small red onion, chopped very fine
- 2 tablespoons chopped fresh cilantro
- ¼-1/3 cup best quality commercial or homemade mayonnaise
- Pinch of cayenne pepper (optional)
- Freshly ground pepper
Boil the eggs: place the eggs in a saucepan and fill just to cover with cold water. Place the saucepan on medium high flame and bring the water to a boil. Immediately turn the flame down to a simmer and cook the eggs for ten minutes. Pour out the boiling water and cover the eggs with cool water to stop them from cooking further. Let cool until they can be handled and peel the eggs, dropping them back into the cool water until they are all peeled. Pat the eggs dry and chop them into a bowl.
Add the chopped celery, red onion and cilantro and mix gently. Add the mayonnaise, cayenne and a few grindings of pepper. Mix the salad gently until combined and adjust seasoning if necessary.
The egg salad can be served immediately or chilled thoroughly in a covered container, and will hold for a day or two refrigerated.
Copyright 2013 by Jen Hoy