Super Easy Egg Salad

If I had to make a list of the top 100 most brilliant people in history, the inventor of egg salad would most definitely be on my list. Egg salad is cheap to make, since eggs cost less than a dollar per dozen; It's accessible, because you can always find the main ingredient-- eggs-- no matter where you are in the world; It's versatile, in that it can be eaten by itself, with crackers, or on a sandwich; And it's yummy, considering that I made it yesterday and there's only one bite left today. Here's the issue: no one knows who invented egg salad.

According to The Nibble, egg salad was most likely created sometime in the early 1800s, probably by a French person, and the first egg salad sandwich might have been made by some Brit... But who really knows? Regardless of who came up with this popularly priced concoction, their idea to mix eggs with mayonnaise was ingenious. Egg salad has become familiar fare around the world, and is one of my personal favorite lunches (especially on an English muffin).

While the most basic egg salad recipe (which includes only eggs and mayo) can be rather bland, additional ingredients are often added for a stronger flavor. The recipe that I am sharing today calls for the perfect mix of ingredients to make the tastiest egg salad you've ever had. And like when making any egg salad variation, all you really need to do is throw the ingredients into a bowl and mix them together, so practically anyone can whip up this super easy refection. Let me know if you try it out :)

Super Easy Egg Salad

Ingredients:

• 10 hard-boiled eggs (chopped)
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup celery (chopped)
• 1/4 cup red onion (chopped)
• 1 tbsp. mustard
• 1/2 tsp. cajun seasoning
• 1/4 tsp. paprika
• 1/4 tsp. black pepper

Directions:

1. Boil eggs, then allow eggs to cool in ice water; this will prevent eggs from overcooking and make peeling eggs easier. Peel eggs and rinse to remove any remaining pieces of shell.
2. Chop eggs, celery, and onions into small pieces. Dump into medium sized bowl.
3. Add mayonnaise, sour cream, mustard, and seasonings to the bowl. Mix until all ingredients are well incorporated. Enjoy!

Note: Egg Salad must be refrigerated.