Quick and Easy Egg Salad
Boil 8 large eggs for approximately 20 minutes. Some recommend using oil in the water to make the eggs peel easier.
Drain eggs and sit in cold (ice cubes added) water for 10-15 minutes.
Peel eggs and put in bowl.
I use a knife to chop up the eggs. There are probably quicker ways such as a real chopper but this method works for me.
Use between 1/8 and 1/4 cup mustard depending on your liking for mustard. Spicy mustard can be used if a little kick is wanted.
Add in 1 1/2 cup of mayonnaise.
Stir all ingredients together and that’s it! Serve on bread or even better toasted bread.
1/8 cup of pickle relish can also be used. The above picture does not have and pickle relish added.
Enjoy!
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!