Best Egg Salad
One of the timeless comfort foods, an egg salad sandwich, does bring back memories of an earlier time. Easy to make it is a sure fire favorite. It makes a great sandwich on rustic bread or scooped on a bed of lettuce with fresh sliced tomatoes it makes a wonderful luncheon.
Ingredients for Best Egg Salad
- 6 eggs boiled hard (directions to follow) & chopped
- 2 Tbs Dijon mustard
- 2-3 Tbs sweet relish lightly drained
- Salt & pepper to taste
- 2-4 Tbs mayonnaise
- Chopped parsley
Directions for Best Egg Salad
The fool proof way to boil eggs hard:
Place the eggs in a pot that will accommodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonnaise in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.
Here are a few items to help make this recipe:
T-fal A85724 Specialty Nonstick Dishwasher Safe Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
Egg Slicer Wedger Piercer
I’m not a great egg fan, it was OK but I would much prefer a few tasty slices of chicken with a hint of mayo, give me that and I’ll be a “good egg” all day!
Ingredients
- 6 eggs boiled hard (directions to follow) & chopped
- 2 Tbs Dijon mustard
- 2-3 Tbs sweet relish lightly drained
- Salt & pepper to taste
- 2-4 Tbs Mayonaisse
- Chopped parsley
Instructions
- The fool proof way to boil eggs hard:
- Place the eggs in a pot that will accomodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
- To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
- You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonaisse in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.
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