Egg Salad

The daffodils are out, the rain is falling every other day, and the bunny has come and gone.  And he left some eggs.  LOTS of eggs.  He hard-boiled them, too.  Silly bunny.  How am I supposed to use all those hardboiled eggs? 

I know!  Egg salad.  The good ol’ standby.  Deviled eggs are a favorite, too, but sometimes those eggs don’t peel so pretty.  Right?  Egg salad to the rescue!

I like to add chopped pickles or relish to mine.  This is completely optional.  This recipe is easily altered to fit your taste.  Sometimes, I even mix a little ham in.  I’m a rebel, I know!  😉

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Egg Salad

  • 2 eggs
  • 2 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 or 2 tsp relish or chopped dill pickle
  • 1/4 tsp salt
  • 1/8 tsp pepper

Hard Boiling Eggs

  1. Place eggs in a single layer in a small pot.  Fill with cold water until it covers the eggs by at least 1 inch.
  2. Bring to a boil, cover, and remove from heat.  Let sit for 12 to 15 minutes, depending on the size of your eggs (I let my large eggs sit for about 14 minutes).
  3. Drain the water and run cold water over the eggs for about 10 minutes.
  4. Peel immediately (they will be harder to peel once they cool).
  5. Use as desired

For the Egg Salad

  1. Cut two peeled eggs in half.  Scoop out the yolks and place in a bowl.  Smash with a fork.
  2. Combine with mayo, mustard, relish or pickle, salt and pepper.  Whip until nearly smooth.
  3. Chop the egg whites into small chunks.  Stir into the yolk mixture.
  4. Serve on greens, in a pita, or on bread.  YUM!

Thanks, EB!

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