Egg Salad

Creamy with a nice little crunch, this is the BEST way to enjoy egg salad.

Serves 4




In a medium size pot, bring a few quarts of water to a boil. Once the water is boiling, carefully lower in the eggs and boil for 10 minutes.

Once the eggs are done, run under cold water and allow to cool.

Peel the eggs and chop up into small pieces.

Next in a large bowl add the eggs and the rest of the egg salad ingredients. Give everything a mix until combined then season to taste with salt and pepper.

Serve immediately or place in the fridge for 1 hour to chill.

I personally like to make an egg salad sandwich on toast but you can also serve with crackers as a appetizer.


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