Super Easy Egg Salad

This is my go to Egg Salad Recipe. It is from Katie Lee’s cookbook, The Comfort Table. This recipe is super easy, super tasty and super quick to prepare.

     

Ingredients: (Yields enough Egg Salad to fill 20 dinner rolls)

1 dozen large eggs

1/2 cup of Mayo (I use light mayo and I don’t use a full 1/2 cup)

1 Tablespoon prepared mustard

1/2 tsp kosher salt

1/2 tsp ground black pepper

1) Boil eggs. Bring the eggs to a boil in a medium pot with the lid on. When they start to boil, turn off the heat and set the timer for 10 minutes, you’ll get perfectly boiled eggs every time!

2. Drain the boiled eggs and let them sit in very cold water until cool enough to handle.

3. Peel the shells off the eggs and use an egg slicer to chop them uniformly for the egg salad.

4. Add mayo, mustard and salt and pepper. Mix well with a fork.

5. Serve over a green salad, as an open-faced sandwich on wheat or multi-grain, with crackers, or on your favorite bread.

Enjoy!

All packed up and ready to head to the courts.