"The belly rules the mind."--Spanish Proverb

Laura's Egg Salad Recipe

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This recipe for Laura's Egg Salad, by , is from Lisa Grand's Family, Extended Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Grand for Laura Arnold
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
Mayonaise
Salt
Pepper

Directions:
Directions:
1. Crack eggs into a microwave safe bowl - do not break yolks.
2. Put in microwave for about 1.5 minutes. Move cooked white away from edges of the bowl without breaking yolk. (If you do, it;s not so big of a deal that you have to start over, but try not to.)
3. Repeat (reducing time as egg cooks more) until yolks are cooked a little more than half cooked, a dark orange, bordering on yellow.
4. Once eggs are done, add mayonaise (4-6 T should do it). The point is to use a generous amount of mayonaise, without being overwhelming (if you try to skimp on it, it won't be as good).
5. Mash with a ricer for larger quantities, a fork should be fine for smaller amounts.
6. Add salt & pepper to taste.
7. Serve with rye crisp, rye bread or whatever your favorite is.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe serves about 4 people. It's about an egg and a half per person.

 

 

 

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