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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 The Gensler Family 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:  
1 dozen eggs
¼ cup mayonnaise
2 T. Dijon mustard
¼ cup minced dill
¼ cup minced chives

Optional: 1 T. dill pickle juice
Directions:
Directions:
Place eggs into the bottom of a saucepan. Fill with water
enough to cover the eggs with 1 inch of water.
Turn heat up to high and bring to a boil. Once it comes
to a boil, turn off the heat, put on a lid and let sit for 8 minutes.

Plunge finished eggs into a bowl of cold water to stop cooking
process. Peel eggs and chop into pieces. Add rest of ingredients
and mix all together in a bowl.

Sunday Brunch Tradition:
Serve the egg salad with the following deli foods:

Bagels, tuna salad, white fish or white fish salad, chopped liver,
smoked salmon cream cheese, sliced tomatoes, sliced
onions, capers and meat/potato knishes.

 

 

 

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