World’s Best Egg Salad
click watch the video here
8 eggs, hard-boiled, peeled
1 rib celery, chopped
½ small red onion, chopped fine
¼ cup mayo
3 T. Chicago Sauce
1 T. red wine vinegar
½ lemon, zest only
¼ cup breadcrumbs (use gluten-free if needed)
½ t. salt
black pepper, to taste
- Mash up the eggs using a potato masher until well smashed.
- Add the remaining ingredients and mix until combined.
- Let rest for at least 30 minutes in the fridge to let the flavors come together.
- Serve on toasted bread open-faced with chopped fresh herbs and sliced cherry tomatoes.