Eggstatic Egg Salad

Recipe by TOOLBELT DIVA
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place unbroken eggs in a pan of cold water.
  • Turn on cook top burner.
  • Place pan of eggs on burner and bring to a boil.
  • Turn down heat on element and allow to continue boiling for approximately 5 minutes.
  • Remove from stove element and set aside.
  • In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
  • Remove eggs from pan of water.
  • With the blade of a table knife, chop the cooked eggs in half.
  • Scoop out the cooked eggs; discard the shells.
  • With a kitchen fork, crush the cooked egg halves.
  • Transfer vegetables to crushed eggs.
  • Mix well with mayonnaise.
  • Add more mayonnaise as you wish for personal consistency preference.
  • Spread mixture generously on bread (s) or crackers of your choice.
  • Serve to squeals of delight.
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RECIPE MADE WITH LOVE BY

@TOOLBELT DIVA
Contributor
“I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.”