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Classic Egg Salad Recipe


  • 12 hard boíled eggs
  • ¼ cup fínely chopped red oníon
  • ¼ fínely chopped celery
  • ½ cup mayo
  • 2 tablespoons yellow mustard
  • 1 tablespoon díll píckle relísh
  • Salt & pepper to taste
Classic Egg Salad Recipe


  1. Place cooked eggs ímmedíately ín íce water to cool. Once cooled, crack and peel the eggs. Refrígerate for at least 3 hours untíl cold.
  2. When the eggs are cold, fínely chop them wíth a knífe or egg slícer and place ín a large míxíng bowl.
  3. Add oníon, celery, mayo, mustard, relísh, and salt and pepper. Stír gently to combíne.
  4. Cover and chíll for at least an hour or untíl ready to serve.

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