The one thing about egg salad that is so great is that it stays good in the fridge for a couple days. Usually, after a few times of eating the same thing I am tired of it, but I can eat this salad recipe until it’s all cleaned out. I know it’s not coming back around for a while so maybe that’s why…or maybe it’s just because it’s that good! Either way, none of it ever goes to waste at my house! Check out what they are saying about this recipe over at All Recipes:
“Wonderful recipe starting with a good base that is great “as is” or with additions.”
You can turn this versatile dish into whatever you like. Play around with it until you find out what works for you.
Ingredients
8 eggs
1/2 cup Hellmann’s mayonnaise
1 teaspoon prepared Heinz yellow mustard
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika
Instructions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
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 or crackers.
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Quick Tip: Switch out the green onion for pickles.
Thanks again to All Recipes for this great leftovers recipe.
Please unsubscribe me asap. I am going to be away indefinitely. Thank you
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