Thursday, April 10, 2014

Egg Salad

What to do with 18 farm-fresh eggs courtesy of the in-laws?  Make egg salad of course!

eggs, vegetarian, salad
 {Egg Salad with Crackers--my favorite way to eat it}

eggs, vegetarian, salad
{Mixing the egg salad together}

eggs, vegetarian, salad
{Egg Salad Sandwich on Rye--the hubby's favorite way to have it}

One year ago: Lentil and Chickpea Salad

Egg Salad

Serves 8

Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 5 minutes

18 eggs, at least 2 weeks old (makes for easier peeling!)
4 oz ham, cubed (optional)
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoons relish
1 cup mayonnaise
1 teaspoon mustard
  1. Place the eggs in a pan with enough water to cover them; turn the burner on medium.
  2. Meanwhile, gather and prep the remaining ingredients.
  3. Once water begins to boil, set a timer for 5 minutes.
  4. After the time goes off, pour the hot water out and add cool water to the pan.  Allow eggs to cool before peeling.
  5. Peel and dice eggs.
  6. Mix all ingredients together until combined.
  7. Season to taste with salt and pepper.
  8. Refrigerate overnight for best flavors, but it can be served immediately.
To be quite honest, egg salad takes a lot of work because you have to peel so many eggs, but it makes for a quick and easy lunch or dinner served with some raw veggies.  I'm getting more eggs Saturday so I might make a variation on egg salad.  Anyone have any suggestions?

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