Amandas Easy Egg Salad Food

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

EASY EGG SALAD

Steps:

• Place eggs in a pot and add enough water to cover eggs by at least one inch.
• Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes.
• Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely.
• Peel the cooled eggs and dice or mash them.
• Mix together mayonnaise and mustard; combine with the eggs.
• Add salt and pepper to taste.
• Refrigerate for at least an hour to allow the flavors to combine.

AMANDA'S EASY EGG SALAD

Steps:

• Put the uncracked eggs in a large pot of cold water.
• Bring the water to a boil and cook the eggs for 10 minutes.
• While the eggs are boiling, prepare the celery, onion, dill and mix together in a large bowl.
• Add the mayonnaise, mustard, pepper, and salt.
• When the eggs are done, strain them and carefully peel each one. In a smaller bowl, mash them to the consistency of your choice.
• Stir them into the mayonnaise mixture.
• Chill for at least 2 hours and serve on your favorite bread.