Classic Egg Salad
Egg Salad is basically deconstructed deviled eggs. Chopped boiled eggs mixed with mayo and seasonings. It's a great use for boiled eggs that don't peel perfectly, or for the day after an Easter egg hunt. And it makes a great sandwich.
Equipment
- Normal Kitchen Utensils
Ingredients
- 6 Eggs Hard Boiled and Peeled
- 1/4 C Mayonnaise
- 2 Tbsp Diced Red or White Onion (Optional)
- 2 Tbsp Dill or Sweet Relish or Diced Pickle (Optional)
- 1 Tbsp Yellow Mustard
- Salt and Pepper to Taste
Instructions
- Roughly chop the eggs into 1/2 inch chunks.6 Eggs
- Lightly mix the eggs with the mayo, mustard and (optional) onion and pickle.1/4 C Mayonnaise, 2 Tbsp Diced Red or White Onion, 1 Tbsp Yellow Mustard, 2 Tbsp Dill or Sweet Relish
- Season with salt and pepper to taste (I start with a heavy pinch of each).Salt and Pepper to Taste
- Cover and chill for at least an hour or until as cold as you like it.
- Serve on a bed of lettuce, with crackers, or in a sandwich.