Ingredients
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2
-
2
-
1/2
-
2
-
2
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Egg Salad – Either As a Salad or on Toasted Bread, This is so good–even if you have NEVER liked egg salad–ever It’s healthful with the shredded lettuce–quick and tasty and inexpensive for kids It would probably be a great appetizer or finger sandwich–served on toast rounds with thinly sliced cucumber too , I enjoyed this version of egg salad I did toast my bread, which was very nice I absolutely love Vegenaise and used that The red wine vinegar was a great addition Thanks for a yummy treat!
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Steps
|
1
Done
|
To Cook Eggs: |
|
2
Done
|
Put in a Steamer and Follow Steamer Instructions Or. |
|
3
Done
|
Place Desired Number of Eggs [4-8] in Pot. |
|
4
Done
|
Cover With Water by 1 Inch. |
|
5
Done
|
Bring to Boil. |
|
6
Done
|
Remove from Heat and Cover Immediately. |
|
7
Done
|
Let Stand 12-13 Minutes. |
|
8
Done
|
Spoon Out One Egg at a Time Into Cold Water, Then Refrigerate. |
|
9
Done
|
to Assemble the Egg Salad: |
|
10
Done
|
Toast Bread, If Desired. |
|
11
Done
|
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. |
|
12
Done
|
Add Mayo to Taste. |
|
13
Done
|
Add Splashes of Red Wine Vinegar to Taste. |
|
14
Done
|
Add Celery Flakes as Desired. |
|
15
Done
|
Add Minced Sweet Onion to Taste. |
