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.
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.
Simple is certainly sometimes the best! Made just as stated and enjoyed the salad at lunch at work and the leftovers the next day too. Easy to make and very tasty.
Thanks for posting.