This egg salad recipe is delicious and easy to make with chopped boiled eggs, mayonnaise, mustard, and green onions for some color and crunch. It tastes wonderful in a sandwich — we recommend rye bread.
Egg Salad Ingredients:
• 6 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons mustard
- Green onion, to taste
- Sea salt, pinch
- Black pepper, pinch
Directions:
- Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
- Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.
- Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.
- 2. Combine the chopped eggs with the mayonnaise, green onion and mustard.
- Season with salt and pepper. Taste and adjust seasoning, if necessary.
- Refrigerate until ready to use.
- Serve on bread, green salad or with crackers.
