Recipes Online: Egg Salad

Egg Salad

Egg Salad

7 large eggs; hard boiled (10 minutes), peeled, and cooled;
1 tablespoon mustard;
3 tablespoon mayonnaise; 
salt, pepper; to taste;
1/8 teaspoon celery salt; 
1/4 onion; finely chopped;
1/8 teaspoon garlic powde; 
1 medium tomato;
1/2 cup bread and butter pickles;
paprika; sprinkled on top - optional.


Roughly chop the eggs in a mixing bowl. Add the other ingredients down to the paprika. Mix gently until it's all well blended. Add paprika, if desired, cover and refrigerate for one hour. Serve on your favorite bread to make a sandwich or as a side dish as desired.

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