From the Pantry Butler kitchen
Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch. USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food
Ingredients
- 4 hard boiled eggs, finely chopped
- 1 packet of pickle relish — 2/3 tablespoon
- 1/2 teaspoon salt
- 1 teaspoon mustard
- 1/4 cup mayonnaise
Method
- Wash hands with soap and water.
- Put the eggs in a pan of cold water.
- Simmer for 20 minutes.
- Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- Remove the shells from eggs, and chop the eggs finely.
- Mix all the ingredients together.
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