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Eggstatic Egg Salad

pumpernickel, eggs, mayonnaise, celery, chives, parsley, vinegar

Eggstatic Egg Salad -


6 large eggs, unbroken
1 stalk celery, complete with leaves chopped fine
2 tablespoons fresh chives, chopped fine
1 tablespoon fresh Italian parsley, chopped fine
1/8 teaspoon coarse black pepper
1/4 teaspoon balsamic vinegar
1/2 cup mayonnaise, more if desired for consistency
24 -40 slices pumpernickel rounds or 24 -40 slices rye bread or 24 -40 slices crackers


Place unbroken eggs in a pan of cold water.
Turn on cook top burner.
Place pan of eggs on burner and bring to a boil.
Turn down heat on element and allow to continue boiling for approximately 5 minutes.
Remove from stove element and set aside.
In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
Remove eggs from pan of water.
With the blade of a table knife, chop the cooked eggs in half.
Scoop out the cooked eggs; discard the shells.
With a kitchen fork, crush the cooked egg halves.
Transfer vegetables to crushed eggs.
Mix well with mayonnaise.
Add more mayonnaise as you wish for personal consistency preference.
Spread mixture generously on bread (s) or crackers of your choice.
Serve to squeals of delight.

Read the full directions on


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