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"Hunger is the best sauce in the world."--Cervantes

Egg Salad Recipe

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This recipe for Egg Salad is from Carroll's Group Home Fall Cookbook, 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:  
40 eggs
2-1/2 cups mayonnaise
1 tablespoon and 2-1/4 teaspoons prepared yellow mustard

1-1/4 cups chopped green onion
salt and pepper to taste
1-1/4 teaspoons paprika
Directions:
Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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