How to make Egg Salad, Egg Salad Recipe

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Egg Salad

Helpful Tips * To hard-cook eggs quickly for Egg Salad, crack into a poacher or microwave egg cooker and cook until yolks are set. Immerse eggs in cold water for rapid cooling. * Egg Salad should not be frozen. Freezing will cause the mayonnaise to separate. Egg Salad (Makes enough filling for 4 sandwiches)

	6 hard-cooked eggs, peeled and coarsely chopped 2 tablespoons (30 mL) regular or light mayonnaise, salad dressing or yogurt ¼ cup (50 mL) chopped green onion (optional) 2 teaspoons (10 mL) Dijon mustard, or to taste Salt and pepper, to taste

Combine eggs, mayonnaise, onion, mustard, salt and pepper until well blended. Use as a filling for sandwiches or a topping for crackers. Variations: * Honey Dijon: Use Honey Dijon mustard instead of Dijon mustard. * Tex Mex: To basic Egg Salad, add Tex Mex seasoning or chili powder, to taste. Return to top