Old-Fashioned Egg Salad
I tried to urge into the Easter spirit last week by finding something to try to to that's spring and seasonal. Eggs job my memory of Easter quite the other food, which is why this classic and ancient egg salad was born. My mom came for her birthday lunch last week and i am doing this for her. it had been one among her favorite dishes and that i was nervous about making it for the primary time (yes, unfortunately it's my first time making egg salad). I even have experimented with simple salad , daddy's salad , and chicken raisin-pecan salad, but never with egg salad. Well that got his approval and he really liked it. Well, either that or he lied to me to spare my feelings. salad has always been my favorite so far because i really like avocado salad so much!
Ingredients
8 eggs
½ cup mayonnaise (good quality - I used Hellmann's)
1 teaspoon of prepared Dijon mustard
¼ cup chopped scallion (green onion)
salt and pepper to taste
¼ teaspoon paprika
salt
Instructions
1.Put the eggs during a saucepan and canopy with cold water (about ½ inch above the egg). Add a 2.pinch of salt to the water. Bring the water to a boil and immediately remove from heat.
3.Cover and let the eggs sit in predicament for 10 to 12 minutes. Remove from predicament , cool, peel and chop. confirm you peel them carefully to avoid egg shells in your salad.
4.Place the chopped egg during a bowl and add the mayonnaise, mustard and spring onions.
5.Season with salt, pepper and paprika. Stir and serve over your favorite bread or cracker.
