My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her egg salad recipe proves, once again, that sometimes simple is best.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 8 eggs
- 6-8 tablespoons light Miracle Whip mayonnaise
- 1-2 teaspoons yellow mustard
- 1-2 teaspoons sweet pickle relish
- salt and freshly ground pepper to taste
Preparation:
1. Place eggs in a single layer in a pot. Add room temperature water to cover eggs. Cover pot and bring to a full boil. Boil for 2 minutes. Turn off heat and let eggs sit in the covered pot for 20-25 minutes. Remove hard-boiled eggs into a colander. Run cold water over the eggs. If you have ice cubes, place some on top of the eggs. If you do not use cold water or ice to cool the eggs quickly, then the eggs will be hard to peel.
2. Peel eggs. Chop eggs. Add mayonnaise, mustard, relish, salt and pepper.
SERVING SUGGESTIONS: Serve egg salad in a scoop on top of lettuce, or have the egg salad with lettuce inside your favorite bread or bagel.
2. Peel eggs. Chop eggs. Add mayonnaise, mustard, relish, salt and pepper.
SERVING SUGGESTIONS: Serve egg salad in a scoop on top of lettuce, or have the egg salad with lettuce inside your favorite bread or bagel.
