My Egg Salad
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Description
Egg salad makes the perfect brunch, but it is also a nice upgrade to any sandwich. Everyone has a favorite salad, and this is mine. Kosher, Dairy
Equipment
- Chef knife or a grater
- Hard boiled egg cooker optional
Ingredients
- 4 large eggs
- 3 very generous tablespoons whipped cream cheese
- 1/2 teaspoon high quality mustard
- 1 pickle finely chopped
- salt and pepper to taste
Instructions
- Put eggs in a pan and cover them with cold water. Bring to a boil, put a lid on the pan and turn off the heat. Let eggs stand for 13 minutes. Place them in a bowl of ice water until they are cool. Crack all over and peel the eggs in the ice water.
- Chop the eggs and place them in a medium-size bowl.
- Add cream cheese, mustard, pickle, and mix well while mashing the eggs. Taste and add salt and pepper if needed.
- Spread on your favorite bread and enjoy!
Tried this recipe? Tag@mamalivingabroad