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Egg Salad Recipe

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This recipe for Egg Salad is from Shane's 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:  
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard (optional)
1 tbsp fresh parsley or chives, chopped (optional)
Salt and pepper, to taste
1 tsp lemon juice (optional, for brightness)
1/4 tsp paprika (optional, for garnish)
Directions:
Directions:
Boil the Eggs:
Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and let the eggs simmer for 9-12 minutes.
After the eggs are done, remove them from the hot water and place them in a bowl of ice water or run them under cold water to cool them down.

Peel and Chop the Eggs:
Once the eggs are cool, peel the shells and chop the eggs into small bite-sized pieces.

Mix the Ingredients:
In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard (if using), lemon juice (if using), and fresh herbs (if using). Stir everything together until well mixed.

Season:
Season with salt and pepper to taste. Adjust the mayo or mustard for your desired creaminess and tang.

Serve:
Serve the egg salad on bread, as a sandwich, on crackers, or on a bed of greens. You can sprinkle a little paprika on top for a touch of color and extra flavor.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 Mins.

 

 

 

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