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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I had good luches during my school years. Yes, they were good! We had grandmotherly cooks who actually cared about what kind of food they prepared and were proud of it. I've not had good egg salads anywhere since then until I decided to make them my self. Read more . I love egg salad. This recipe is simple to make and can be stored in the fridge until needed. Ingredients:
1/3 cup mayonnaise |
1-2 teaspoon spicy or stone ground mustard |
sea salt to taste |
1/8 teaspoon freshly ground pepper |
3 tablespoons sweet pickle relish |
4 hard-boiled eggs plus 2 egg whites, coarsely chopped |
2 boiled egg yolks, mashed |
2-3 tablespoons finely chopped green onion |
1 stalk celery, chopped |
Directions:
1. Boil 6 eggs, remove shells. Remove 2 yolks and mash. Chop remaining 4 whole eggs plus 2 egg whites.
2. In a medium bowl, stir the mayonnaise, mustard and 2 mashed egg yolks together to make a creamy mixture. Add salt, pepper, pickle relish and celery, mixing well. Add the chopped eggs and green onion, gently folding them into the mayonnaise mixture.
3. Store in airtight container until ready to use.
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