Egg Salad Chips Recipe

Inspired by Coffee Rani - Mandeville

Time30m

Serves4

A delightful dish of egg salad served with crispy chips.

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Ingredients

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Method

Egg Salad Preparation

Boil the Eggs

Place the large eggs in a pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.

Cool and Peel the Eggs

After the eggs have sat, transfer them to a bowl of ice water to cool for at least 5 minutes. Once cooled, gently tap the eggs on a hard surface and peel the shells off.

Mix the Ingredients

In a mixing bowl, chop the peeled eggs into small pieces. Add the mayonnaise, mustard, finely chopped celery, green onions, salt, and black pepper. Stir until all ingredients are well combined.

Garnish

Sprinkle paprika over the top of the egg salad for added flavor and presentation.

Serving

Serve the Egg Salad

Scoop a generous portion of the egg salad onto a plate or serving platter.

Add Chips

Open the bag of potato chips and serve alongside the egg salad. Use the chips to scoop the egg salad for a delightful crunch.