Prep 15 mins
Cook 30 mins
Sometimes 'simple' is best. Quick to prepare, and always delicious. I like it best when served on fresh croissants with crispy lettuce. Servings will vary depending on how much you pile it on. :) Cooking time is time needed to chill.
- 4 hard-boiled eggs, chopped
- 1 tablespoon salad dressing (I prefer Miracle Whip)
- 1⁄2 teaspoon honey mustard
- 1⁄8 teaspoon salt
- 2 tablespoons chives, chopped
- Blend together salad dressing, honey mustard, salt and chives.
- Fold into the chopped eggs.
- Chill for 30 minutes before serving.
DH LOVED this egg salad! I had six hard boiled eggs left so I went ahead and added the 2 extra. The salad dressing (Miracle Whip) and honey mustard I doubled and added a chopped onion because I didnt have fresh or dried chives. DH said the egg salad tasted like potato salad without the potatoes as he finished eating the egg salad with a fork. :) So easy to make and tastes very good. Thank you hon for posting your recipe, I will be making this again soon for DH. Made and reviewed for Spring 2009 Pick A Chef.
This recipe looks good, but try adding a little finely chopped onion and celery. It will make a delicious difference!
The DM and I thoroughly enjoyed our egg salad sandwiches really liked the addition of the honey mustard though I did have to use spring onion instead of chives as the chives have taken a bit of beating with our dodgy weather that we have been having, thank you Diana #2, made for Cooking Tag Mania Special.