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Egg Salad


8 eggs
1 stalk celery
1 stalk green onion
1 TBSP dijon or brown mustard
2-3 TBSP pickle relish
2-3 TBSP mayo
1/4 tsp each garlic powder, onion powder, chili powder or cayenne, and paprika
salt & pepper


1. Put eggs in a pot, add water until just covered, heat over medium heat until water boils.
2. Take the pot off the heat as soon as the water is boiling and cover. Let sit 10 minutes.
3. While the eggs are cooking, dice celery and green onion. Toss in a small mixing bowl.
4. When the 10min is up, drain eggs and run cool water over them to stop cooking.
5. Peel and roughly chop eggs. Add to bowl.
6. Add spices, mayo, relish, and mustard.
7. Mix until well coated.