Wednesday, November 30, 2011

Eggsellent Egg Salad!

 If it's good enough for Mickey, it's good enough for us

Egg Salad
Recipe adapted from Mickey's Gourmet Cookbook
Photos by Bake Yourself Happy

Egg Salad
12 eggs, hard-boiled, peeled
1 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon seasoning salt

  1. PLACE eggs in a bowl and mash with a pastry blender.  Eggs should be diced into small pieces, but not blended or turned into "egg puree".
  2. STIR in mayonnaise, mustard, and seasoning salt.  A bit of lemon juice and pepper might be added here too, depending on your taste.  Just give it a sample and see what you think!
  3. SLAP on some bread (we recommend whole-wheat pocket pitas!) and your favorite veggies (we recommend tomato and spinach) and enjoy!
  4. REFRIGERATE any uneaten portion, or until ready to use!

No comments:

Post a Comment