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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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My favorite egg salad for sandwiches-I love it on whole wheat or egg bread with lots of fresh crisp lettuce. I adapted this from a friend's way of making egg salad. I use the same ingredients for both egg salad and deviled eggs-the only differences are the amounts and what I do with the eggs. Amounts are approximate-adjust them to suit your taste. Times are estimates and don't include time to boil and cool the eggs. Ingredients:
6 hard-boiled eggs, cooled and peeled |
1/2 cup mayonnaise (or to taste) |
1/4 cup dijon mustard (or to taste) |
1 -2 tablespoon extra-hot prepared horseradish (or to taste) |
salt, to taste |
fresh ground black pepper, to taste |
1 pinch cayenne pepper (you can use paprika to tone it down a bit) |
Directions:
1. With an egg slicer, slice eggs into rounds and place in a bowl.
2. Fold in remaining ingredients until well combined. If needed, add more mayo until desired consistancy. Adjust flavors as desired.
3. Great on whole wheat or egg bread with lettuce.
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