Egg Salad
Servings
4Serving size
1/2 cupThis recipe can easily be multiplied or divided by 2. Egg salad will keep well for 48 hours if kept refrigerated.
Ingredients
| 3 quart Water |
| 8 large Egg(s) |
| 2 Large stalk Celery, raw (finely diced) |
| 1/2 cup sliced or chips Sweet pickles (finely diced) |
| 3 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes.
Remove from the heat and let the eggs stand in the hot water for 12 minutes.
Remove the eggs from the water and place in cold water.
After about 2 minutes the eggs will be easy to peel.
Coarsely chop the cooked eggs.
Add them to a mixing bowl with the diced celery, diced pickle, mayonnaise, pepper and salt.
Fold together gently and chill at least one hour.
Serve this recipe with one of these vegetable side dishes.
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Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
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Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Cauliflower
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes, tossing occasionally. While the cauliflower is roasting, place the butter,…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Egg salad might be one of those dishes that nations go to war over. I can see a setting where two presidents are having a chat and one mentions that he prefers sweet pickle relish and the other says that she only uses dill pickles. Their respective ministers of war take up the discussion and the conversation gets heated and the next thing you know index fingers are hovering over red buttons ready to launch all out war.