Culinary Inspiration and Artistic Creativity
June 19, 2011
Can't go wrong with a classic egg salad recipe!
3 large eggs
2 tbsp. mayonnaise (or more)
1 green onion or bunch of chives, finely sliced
dash of cayenne pepper
dash of paprika
salt and pepper
Place eggs in a pot and cover with water. On medium heat, bring to boil. Once boiling, time 5 minutes, then drain and cover the eggs with cold water. Keep changing the water to cool the eggs.
Peel the eggs and wash them. Place them on a plate and mash with a fork.
Add mayonnaise, green onion, and spices to taste.
Transfer to a serving bowl and s
erve with pita, toasted bread or crackers.
Keep refrigerated for a day if not using immediately.
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No Refined Sugar
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