AuthorKathleen GloverCategorySnacks, VegeterianDifficultyBeginnerEgg salad is a recipe people often forget. However, it's a great snack or lunch option because it's easy to make, and you can prepare it ahead, put it in the fridge and just eat it between toasted bread for a sandwich or with a cracker.
To boil the eggs, place eggs in a covered medium saucepan and cover with an inch of water. Bring to a boil. When the water begins to boil, take the pot off heat and let the eggs sit for 10 minutes.
Plunge the eggs into an ice bath to stop the cooking process. When they are cold enough, peel them and set them aside.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread for a filling sandwich or crackers.
Roughly chop the eggs in half lengthwise, then into thirds crosswise. Mix them with mayonnaise, mustard, green onion, paprika, green onion, salt, pepper. Serve in between sandwich bread.
Ingredients
Directions
To boil the eggs, place eggs in a covered medium saucepan and cover with an inch of water. Bring to a boil. When the water begins to boil, take the pot off heat and let the eggs sit for 10 minutes.
Plunge the eggs into an ice bath to stop the cooking process. When they are cold enough, peel them and set them aside.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread for a filling sandwich or crackers.
Roughly chop the eggs in half lengthwise, then into thirds crosswise. Mix them with mayonnaise, mustard, green onion, paprika, green onion, salt, pepper. Serve in between sandwich bread.