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Basic Egg Salad
What You Need:
6 Wellsley Farms Extra-Large Brown Eggs, hard boiled and peeled
¼ cup Hellmann’s Real Mayonnaise
2 tsp. Grey Poupon Dijon Mustard
¼ tsp. each salt and black pepper
1 Tbsp. sweet onion, minced
1/4 cup finely chopped Foxy Organic Celery
Juice of ½ Tropicana Lemon, (about 2 Tbsp.)
- Whisk together mayonnaise, mustard, lemon juice, onion, salt and pepper in medium bowl.
- Chop eggs and combine with mayonnaise mixture. Stir in celery.
Per Serving: 210 cal. • 18g fat • 11g protein
Egg Salad Finger Sandwich Ideas
Omit mustard. Increase celery to ½ cup. Add ¼ cup Sweet Baby Ray’s Buffalo Wing Sauce and 3 Tbsp. Wellsley Farms Blue Cheese Crumbles. Serve on King’s Hawaiian Rolls.
Artichoke and Red Pepper
Increase mayonnaise to ½ cup. Add ¼ cup each of chopped Wellsley Farms Petite Artichoke Hearts and Mancini Roasted Red Peppers. Serve on Wellsley Farms Soft Whole Grain White Bread.
Add 1 mashed avocado and 4 strips of cooked and crumbled Applegate Farms Sunday Bacon. Serve on Wellsley Farms Soft Honey Wheat Bread.
Omit mustard and add 2 Tbsp. of basil pesto. Serve in wheat pita bread with organic baby spinach leaves.
Garlic and Herb
Spread one slice of soft whole grain white bread with garlic & herb spreadable cheese. Add thinly sliced cucumber and egg salad and top with second bread slice.