Egg Salad - Either As a Salad or on Toasted Bread

READY IN: 30mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To cook eggs:
  • Put in a steamer and follow steamer instructions OR.
  • Place desired number of eggs [4-8] in pot.
  • Cover with water by 1 inch.
  • Bring to boil.
  • Remove from heat and cover immediately.
  • Let stand 12-13 minutes.
  • Spoon out one egg at a time into cold water, then refrigerate.
  • To assemble the egg salad:
  • Toast bread, if desired.
  • Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
  • Add mayo to taste.
  • Add splashes of red wine vinegar to taste.
  • Add celery flakes as desired.
  • Add minced sweet onion to taste.
  • Add more shredded and chopped lettuce to taste.
  • Mix to bind.
  • Add freshly ground pepper if desired.
  • Add salt if you think it needs it.
  • This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
  • If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
  • You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.
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