Whats a good recipe for Egg Salad?
Egg Salad is great especially during the summer when served on whole grain bread with lettuce and tomato. You will need the following ingredients.
6 large fresh eggs
Salad dressing
Bread and butter pickle relish
Medium sauce pan
Medium Mixing bowl
Start with six large eggs, and place in a medium sauce pan fill; with water until the top of the eggs are covered. Place on high heat until the water starts to boil. Once the water boils start a 15 minute timer to ensure eggs are cooked thoroughly
When the eggs have finished boiling, place the pan containing the eggs into the sink and run cold water in until the water around the eggs is cool. Drain off the water and shell the eggs. Doing it while the eggs are still warm will help the shells come off easily. Rinse the eggs to remove any remaining membrane or shell particles.
Place the eggs in a medium bowl and using a fork mash the eggs into small pieces less than 1/8"
Add 2 tablespoons of salad dressing (Mayonnaise or a substitute of your choosing) and mix well with the eggs
Now add 2 tablespoons of bread and butter pickle relish along with two tablespoons of the pickle juice, and mix well.
You can add more Salad dressing or pickle relish to your taste. You can also add tuna fish (well drained) or Diced fully cooked chicken breast chunks to make different types of sandwiches. They may require more pickles and mayonnaise depending on your choice of consistency.
EGG SALAD INGREDIENTS 8 eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1 teaspoon dried dill weed 1 teaspoon paprika 1/2 red onion, minced salt and pepper to taste Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.
