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Egg Salad Recipe

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This recipe for Egg Salad is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Extra Large Eggs
1/2 - 1/3 C Mayonaise
1 t Whole grain Dijon mustard
1 T Chopped Dill or Parsley or Chives
1/2 t Salt
1/4 t ground black pepper
Directions:
Directions:
Cook eggs. Here's how I do it so you don't get that gray stuff around the yokes.

Bring eggs to boil and remove from heat. Cover and let stand 10 minutes. Drain water and cover with cold water until eggs are cooled a bit. About 5 minutes.

Peel under running water.

Chop eggs to a rough consistancy and add other ingredients. Let stand for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
Maybe 2 if you're generous.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The mustard is the key to this recipe. Use good stuff. Herbs make it yours. Try it different ways.

 

 

 

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