Wednesday, March 16, 2011

Egg Salad

Nothing beats egg salad for an easy lunch during the weekday. The cold egg salad on a toasted bun is the perfect lunch. Best of all, it can be prepared in advance and store in the fridge. The colder the better.

Egg Salad
5 eggs
3 Tbsp mayonnaise (preferably light or fat free)
2 Tbsp relish
1 tsp yellow mustard
A dash of celery seed (optional)
Salt and Black Pepper to taste

Step 1: Fill a pot with cold water. Place the eggs in the water and bring to a boil. When water comes to a rolling boil, turn off the heat. Let pot stands on burner for 5-10 minutes, depending on how done you want the egg yolks to be.
Step 2: Drain off all hot water. Soak eggs in cold water for a few minutes to stop the cooking process. Clean eggs and place it in a bowl.
Step 3: With a fork, mashed the eggs, leaving thick chunks of white. Add in mayonnaise, relish, mustard, celery seed, salt and pepper.
Step 4: Mix well and place in the fridge for at least an hour till egg salad is really cold.

Served on toasted hot dog rolls or kaiser roll.

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