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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Egg salad is a very basic recipe however, I have found a way to give my egg salad a very distinct flavor. Remember, some of the best recipies were discovered through experimenting with different recipes and ingredients. Ingredients:
12 jumbo eggs |
1 cup mayonnaise |
1/4 cup yellow mustard |
1 teaspoon sea salt |
1 teaspoon cracked black pepper |
1 teaspoon romano cheese |
1/2 cup chopped parsley |
paprika (to garnish) |
Directions:
1. Bring 12 jumbo eggs to a boil in large saucepan, allow to boil at a low heat for about 12 minutes. It makes it so much easier to peel the shell from the egg if you run cool water over the outer shell prior to peeling.
2. After eggs are peeled place in colander and rinse with cold water. Place eggs on cutting board and cut in three sections and ten ito small diced pieces.
3. Place diced eggs in large mixing bowl, add mayonnaise, mustard, salt, pepper, cheese and parsley. Mix all ingredients together. As a final garnish sprinkle some paprika on top.
4. You can serve egg salad as a salad with lettuce or as a sandwich using whole wheat toast. I feel that the Romano cheese and parsley add a great deal of flavor to the egg salad. Enjoy!
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