Ingredients
-
6
-
1
-
2
-
1
-
1/8
-
1/4
-
1/2
-
24 - 40
-
-
-
-
-
-
-
Directions
Eggstatic Egg Salad,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.,Served on toast with leaves of lettuce picked fresh from my spring garden in the planter on my deck.,Definitely my new favorite egg salad recipe! We really liked the balsamic vinegar addition- I never thought to do that, its not a lot but it gave it such great flavor! Definitely will be making this over and over again!
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Steps
|
1
Done
|
Place Unbroken Eggs in a Pan of Cold Water. |
|
2
Done
|
Turn on Cook Top Burner. |
|
3
Done
|
Place Pan of Eggs on Burner and Bring to a Boil. |
|
4
Done
|
Turn Down Heat on Element and Allow to Continue Boiling For Approximately 5 Minutes. |
|
5
Done
|
Remove from Stove Element and Set Aside. |
|
6
Done
|
in a Separate Bowl Mix All Chopped Vegetables Together Add Black Pepper, Balsamic Vinegar and Mayonnaise. |
|
7
Done
|
Remove Eggs from Pan of Water. |
|
8
Done
|
With the Blade of a Table Knife, Chop the Cooked Eggs in Half. |
|
9
Done
|
Scoop Out the Cooked Eggs; Discard the Shells. |
|
10
Done
|
With a Kitchen Fork, Crush the Cooked Egg Halves. |
