Egg Salad
The first time I ever tried to make egg salad I thought it would be ok to put all of the egg shells down the sink disposal. Not smart. Don't do that. Egg salad is a staple in our refrigerator these days. Chatham likes to eat it by the spoonful. It's a quick and easy summertime sandwich that's hard to beat and a great way to use eggs before they go bad.
Ingredients:
5-6 eggs, preferably a week or so old
1/3 cup mayo
1 teaspoon dijon mustard (more or less if you like it)
1 tablespoon finely minced Vidalia onion
Optional: 1/2 teaspoon dill weed or a full teaspoon fresh dill
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| Get one of these! |
Preparation:
Bring a pot of enough water to cover eggs to a boil.
Very gently lower each egg into boiling water.
Boil for 10 minutes.
Spoon eggs into a bowl of ice water and let sit another 15 minutes.
Tap each egg to crack and remove outer shell.
Use a chopper to finely chop eggs (this is like my fav kitchen tool)
Mix softly all other ingredients into eggs until everything is well incorporated.
Salt and pepper to taste.
Put in a container, refrigerate, and enjoy on some good white bread!
Boil for 10 minutes.
Spoon eggs into a bowl of ice water and let sit another 15 minutes.
Tap each egg to crack and remove outer shell.
Use a chopper to finely chop eggs (this is like my fav kitchen tool)
Mix softly all other ingredients into eggs until everything is well incorporated.
Salt and pepper to taste.
Put in a container, refrigerate, and enjoy on some good white bread!
