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Tuesday, November 9, 2010

Jennifer's Week Forty-Five Recipe: Egg Salad

Yes, Chris and I conspired to make the same thing for our recipes this week. Neither of us had ever made egg salad before so we both decided to do it, knowing we would come up with different versions. So here's mine! I didn't really measure ingredients so I'm kind of ball-parking it. When I make recipes, I tend to just add things until I like the taste.

Egg Salad

8 eggs
3 tablespoons mayonnaise
2-3 tablespoons Dijon mustard
1/4 onion, finely chopped
3 baby kosher dill pickles, finely chopped
1 teaspoon dill weed
1/2 teaspoon paprika

Place eggs in a saucepan/pot and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Combine all ingredients in a bowl and mash the eggs until the egg salad is at the preferred consistency. Let chill in the refrigerator for at least one hour. Serve on toasted bread.

Will I make this again? Yes, I think so. I either over did it with the onion and/or the onion was strong. I may omit it on the next go around since it kind of overwhelms the egg flavor in Egg Salad. Overall, a good first attempt!

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