Martha Stewart’s classic egg salad recipe plus 3 easy sides

This delicious classic egg salad recipe is perfect for breakfast, lunch or a light dinner. It’s also a quick fix when you’re short on time and need to feed your family.

Serve it with fresh ciabatta toast, a crunchy side dish, salsa, or even a grilled corn salad.

A classic recipe for egg salad

Ingredients

• 8 hard-boiled eggs, peeled and coarsely chopped
• 1/2 cup mayonnaise
• 2 tablespoons of celery, chopped
• 2 teaspoons Dijon mustard
• A few dashes of hot pepper sauce
• Salt and pepper
• salad
• Bread or toast

Method

1. In a medium bowl, coarsely chop 8 peeled hard-boiled eggs.
2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot pepper dressing (or more if you like your salad spicier).
3. Season to taste with salt and pepper; stir gently to combine.
4. Serve with greens such as lettuce or watercress on bread or toast.

This recipe was found at www.marthastewart.com.

SEE ALSO: Recipe of the Day: Creamy Mushroom Porridge with Grilled Pork Chops

Crispy side dish for salad

Ingredients

• salad
• cucumber
• Baby tomatoes
• feta cheese
• Pineapple
• Avo
• Gurkiny
• Strawberries
• Toasts
• Onion sprinkling

Method

Cut all the salad ingredients into small pieces and mix them in a salad bowl. Serve with salad dressing, croutons and a sprinkling of onions.

Grilled corn salad

Ingredients

• Corn
• Avocado
• Cherry tomatoes
• Rocket
• Red sweet pepper
• Green onions
• cilantro

Method

• Grill the corn, remove the kernels from the cobs and put them in a bowl. Add the rest of the salad ingredients.
• Prepare the salad dressing, then pour it over the salad ingredients. Toss and enjoy.

These two recipes were found at www.wellplated.com.

Homemade cakes

If you don’t feel like eating egg salad on bread or toast, you can also put it in a fresh tortilla, which you can buy or make yourself.

Ingredients

• 2 cups of all-purpose flour
• ½ teaspoon of salt
• ¾ cup of water
• 3 tablespoons of olive oil

Method

1. In a large bowl, whisk together the flour and salt. Mix water and oil. Turn out onto a floured surface; knead 10-12 times, adding a little flour or water if necessary to obtain a homogeneous dough. Let rest for 10 minutes.
2. Divide the dough into 8 parts. On a lightly floured surface, roll each portion into a 7-inch circle.
3. In a greased cast iron or other heavy skillet, cook the fritters over medium heat until lightly browned, about 1 minute per side. Serve warm.

This recipe was found at www.tasteofhome.com.