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Tuesday, February 25, 2014

Top Recipe for Egg Salad

just perfect for a Spring time LUNCHEON


makes 4-6 sandwiches 

INGREDIENTS

  • 4 egg (large), peeled and chopped
  • 1-2 Tbsp mayonnaise (to taste)
  • 2  chopped celery stocks
  • 1 -2 chopped green onion
  • yellow mustard or Curry powder (to taste)
  • Salt and pepper (to taste)
  • 1 leaf of lettuce
  • 8 slices of any favorite bread, toasted or not toasted
* To make hard boiled eggs, place a few eggs in a saucepan, cover with at least an inch of water, preferable 2 inches. Add a half teaspoon of vinegar and some salt to the water (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Cover the pan and bring the water to a boil. As soon as the water begins to boil, remove the pan from heat and let it sit, covered, for 12 minutes. Drain the water from the pan, add cold water to cool the eggs, let sit a couple minutes longer.


1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top. serve



1 comment:

  1. I love egg salad it is one dish that you can make so many different ways, never have used curry powder. Thanks for sharing on Tuesdays With a Twist.

    ReplyDelete

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