When I’m on my own, my favorite “go to” meal is egg salad. It’s easy, it’s relatively quick (especially if you hardboil your eggs in advance) and it’s versatile. You can add anything you want to the mix and it’s sure to be delicious. I have yet to find an egg salad I don’t like.
Lately, my husband has been working later hours and I’ve been left to my own devices. I haven’t really felt in the mood to make a full fledged dinner, since it’s just for moi. So being lazy, and alone, I’ve been eating egg salad for pretty much every meal. At this point, I’m afraid I’m really only being held together inside by coffee, egg salad and rosé.
In my quest to liven up my egg salad, and use the celery that I forgot was living in the back of my fridge, I came up with the idea to make Buffalo Egg Salad. Why should chicken salad hog all of the Buffalo sauce?? And I was *not* disappointed! Omg. Y’all. This is ah-mazing and going to be my new favorite egg salad recipe. [Inserts drool emoji].
So if you’re looking for a delicious and easy lunch, you can look no further! In four easy steps, you’ll have an amazing egg salad. Be sure to bring to work and eat in front of all your coworkers to elicit jealous stares.
- 4 Hardboiled eggs
- 1 tbsp Buffalo sauce
- 2 tbsp light mayonnaise
- 2 stalks of celery
- 1 tbsp chives
- salt and pepper to taste
- Hardboil your eggs (I skip the ice bath here because I don’t mind if they get a little ugly when peeling, as I’m just going to mash em’ up)
- Let the eggs cool a bit and then mash them up
- Add in the buffalo sauce and mayonnaise and stir to combine
- Chop the celery and the chives and stir in