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Loaded Egg Salad

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 6 eggs
  • 2 scallion thinly sliced
  • 2 celery ribs small diced
  • 1 carrot small diced
  • 1/2 cup fresh cilantro leaves chopped
  • 1 Tbl. Penzeys Sunny Paris spice blend or to taste
  • 1/2 - 3/4 cup mayonnaise
  • salt & pepper to taste


  • Place eggs in a medium saucepan covered with cold water. Cover with lid and bring to a boil. Once boiling remove from the heat, leave covered for 15 minutes. Rinse under cold water until cool enough to handle. Peel and place in large bowl.
  • Finely chop eggs. When you think they're fine enough, chop them some more. Then add celery, scallions, carrot, Penzeys Sunny Paris spice blend, mayonnaise, salt and pepper. Mix until well combined. Adjust seasoning as needed. Chill until ready to serve.