Do you like your egg salad with lots of mayo and very tiny pieces of egg? Neither do I! I like my egg salad with big chunks of egg, a little bit of mayo and watercress for some extra pizazz. Last weekend, I decided to try my egg salad with a Maryland twist. You guessed it (or you read the title of the blog post). I added crab. And it was delicious!
Egg Salad with Crab and Watercress (two servings)
2 hard boiled eggs
2 green onions, chopped
1/4 cup crab meat
handful of watercress, broken into leafy pieces with stems removed
1 tbsp low fat mayonnaise
1. Cook your eggs and allow to cool slightly so you don’t burn yourself when you are chopping them.
2. Chop your eggs into decent sized chunks. You should have 15 chunks from each egg.
3. Add the mayo and stir gently so the eggs stay together. I used Kraft Reduced Fat Mayo with Olive Oil and squeezed what looked to be a tbsp right over the top of the eggs.
4. Stir in the remaining ingredients. Please be gentle so the eggs stay together!
I like my egg salad room temperature so I serve it immediately. You can put it on toast, sliced tomatoes, or as a filling for a red pepper. How lovely! If you prefer your egg salad chilled, refrigerate for 30 minutes and then serve. Top it with a sprig of watercress for a garnish.
This is a very small amount of egg salad. You should be able to double it very easily to accommodate your needs.