Like many families, mine is made up of people with different food preferences. Egg Salad is one of those dishes that can satisfy everyone from the vegetarian to the protein focused. I usually make this egg salad to have on hand for weekend lunches.
According to The Nibble “the [egg salad] sandwich was formally invented in 1762; shortly after the invention of the first mayonnaise sauce, in 1756.” Since then, it has become an American classic and one of our favorite comfort foods. This recipe is easy to make and simply delicious. Good served warm or chilled.
Ingredients
8 eggs
1/2 cup mayonnaise
1/2 teaspoon prepared yellow mustard
1/4 cup chopped green onion
1/4 cup chopped celery
1/4 teaspoon paprika
salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil gently for 7 minutes. Remove saucepan from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool slightly, peel and chop eggs with pastry blender.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, green onion and celery. Season with salt, pepper and paprika. Stir and serve on your favorite bread, crackers or in a salad. We love it on a baguette with lettuce and tomato.
Recipe adapted from :wifeyluvs2cook
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