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Egg Salad Spread

Good for sandwiches, crackers and the like.


  • 1 to 2 shallots or garlic cloves, minced
  • 2 teaspoons rice or malt vinegar
  • 2 hard boiled eggs
  • 1 tablespoon mayonnaise
  • 1/2 to 1 teaspoon Dijon or honey mustard
  • 1 tablespoon Italian (flat leaf) parsley, minced
  • 1 to 2 teaspoons dill, chives, etc.
  • (optional) paprika


  1. In a small bowl, mix the shallots (or garlic) with the vinegar. Allow to sit for at least 20 minutes.
  2. Peel and rinse eggs, then put them in another bowl. Chop them with a fork or knife.
  3. Drain off and discard the excess vinegar from the shallots. Stir them into the eggs.
  4. Add the mayonnaise, mustard, parsley and dill (or chives) to the egg mixture. Stir well and continue to break the eggs apart to desired texture.
  5. Spread on bread or crackers. Sprinkle with paprika or garnish with additional dill (or chives), if desired.

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