Sweet and Spicy Egg Salad |
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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 25 |
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This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.) Ingredients:
2 hard-boiled eggs |
1 -2 teaspoon honey mustard |
1/2 teaspoon cayenne powder |
Directions:
1. Remove the shells from the eggs, and cut them into whatever size you would like. I have an egg slicer that I like to use to cut them very fine.
2. Put eggs, mustard, and cayenne powder into a bowl together, and mix until the eggs are evenly coated with the condiments.
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