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:
★★★★★ 1 vote

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

Step-By-Step

1Boil eggs until hard (about 30 minutes)

2Immediately 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!

3After 30 minutes of cooling eggs, remove the ice from eggs.

4Peel eggs and rinse off all loose shell pieces. Pat dry with a paper towel and put aside to drain

5Add Mayonnaise to the mixing bowl

6Add the dry ingredients and the Mustard and whisk until smooth and well blended.

7Add eggs and mash to desired consistency.

8Mix 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