Total Time
6mins
Prep 1 min
Cook 5 mins

This is a very simple recipe I came up with, to add a little bit of interest to egg salad. Don't worry about it being too spicy because of the cayenne - I'm VERY sensitive to spicy things, and I had no trouble with this. The egg salad can be eaten on it's own, or put on bread or toast for a sandwich. (Preparation time does not include boiling the eggs or letting them cool.)

Ingredients Nutrition

Directions

  1. Remove the shells from the eggs, and cut them into whatever size you would like. I have an egg slicer that I like to use to cut them very fine.
  2. Put eggs, mustard, and cayenne powder into a bowl together, and mix until the eggs are evenly coated with the condiments.