Auntie Andi's Egg Salad For Little's Little 1 Longmeadow Recipe

This delightful egg salad recipe, inspired by fresh farm eggs, is a simple yet elegant dish perfect for a Saturday lunch. Using a base of vibrant, sometimes green-tinted, farm-fresh eggs, this recipe skips the heavy mayonnaise for a lighter, healthier twist. The addition of crunchy Utz potato chips and refreshing bean sprouts adds delightful texture, complemented by the aromatic freshness of basil or chives. The recipe is easy to follow, making it perfect for beginners, yet delivers a sophisticated taste. Enjoy the heavenly aroma of toasted bread, the vibrant colors, and the pure taste of farm-to-table goodness!

Prep Time 15 mins
Cook Time 30 mins
Calories 116.1 kcal
Protein 14g
Rating 4.8 (17 Reviews)
Auntie Andi's Egg Salad For Little's Little 1 Longmeadow 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Auntie Andi's Egg Salad For Little's Little 1 Longmeadow

  • 6 large hard-boiled eggs
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • Fresh lemon juice (not included in this recipe)
  • Celery (not included in this recipe)
  • 1/4 cup fresh chives
  • 1/4 cup bean sprouts
  • 4 slices whole wheat bread
  • Lettuce leaves (optional, for serving)
  • 1/4 cup fresh basil
  • 4 Utz potato chips

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How to Make Auntie Andi's Egg Salad For Little's Little 1 Longmeadow

  1. Hard-boil 6 large eggs. Once cool, peel and chop finely.
  2. Toast 4 slices of your favorite bread to a golden brown.
  3. In a medium bowl, gently combine the chopped eggs with 1/4 cup chopped fresh basil or chives.
  4. Add 1/4 cup bean sprouts.
  5. Crumble 4 Utz potato chips over the egg mixture.
  6. Season generously with salt to taste.
  7. Serve the egg salad immediately on toasted bread. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

8g

Fat

5g

Carbs

4g

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