Egg Salad

  • Lauren Armstrong
  • February 10, 2016
  • No Comments

photo 4Once I had the perfect hardboiled egg, my kids begged me to make egg salad for lunch.  I ate mine over a bed of spinach.  I like to keep my egg salad simple…nothing fancy….basically almost exactly how I make my deviled eggs.

Once my eggs were chilled, I peeled the shell off, sliced them up, added a few simple ingredients (olive oil mayo, mustard, sweet relish and salt & pepper), mixed well and lunch was served!

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Egg Salad
A simple, yet delicious egg salad. Great for a quick lunch!
egg-salad
Course Breakfast
Prep Time 0 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Breakfast
Prep Time 0 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
egg-salad
Instructions
  1. Add eggs to medium sauce pan and add water to cover eggs.
  2. Bring water to boil. Remove from heat, cover, and let stand for 10 minutes.
  3. After 10 minutes, drain hot water from pan. Add cool water and ice to cool eggs. Let stand until eggs are cool to the touch (~3-5 minutes).
  4. Peel eggs, then quarter and add entire egg to bowl.
  5. Add all other ingredients and stir to combine. Serve over bed of spinach or eat alone.

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