Egg Salad Recipe

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Egg Salad

Cherie Martin

By
@intellighter

You can spread this on bread, crackers, celery or use as a dip with chips. I am on a Gluten Free diet so I eat it with potato chips and it is very yummy! :)


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Rating:

Ingredients

12
eggs
1 c
best foods mayonnaise
1/2 tsp
basil
1/4 tsp
black pepper
1/4 tsp
garlic salt
1 tsp
yellow mustard

Directions Step-By-Step

1
Boil eggs until hard (about 30 minutes)
2
Immediately drain eggs from boiling water and pour into a big Metal or Plastic Mixing bowl of Ice to cool for about 30 minutes) NOTE: DO NOT USE A GLASS BOWL AS IT MAY CRACK FROM THE HOT EGGS GOING INTO AN ICE COLD BOWL!
3
After 30 minutes of cooling eggs, remove the ice from eggs.
4
Peel eggs and rinse off all loose shell pieces. Pat dry with a paper towel and put aside to drain
5
Add Mayonnaise to the mixing bowl
6
Add the dry ingredients and the Mustard and whisk until smooth and well blended.
7
Add eggs and mash to desired consistency.
8
Mix all ingredients well and store in refrigerator to chill at least one hour before serving.

About this Recipe

Course/Dish: Salads, Dips, Spreads
Hashtag: #Egg