Tuesday, 18 February 2020

Classic Egg Salad

Classic Egg Salad

8 large eggs
1/2 cup mayonnaise
1 tablespoon mustard
2 teaspoon lemon juice
1/4 cup celery minced

  • Step 1. Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.
  • Next, Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.
  • Next step is, Chop the eggs then add in the rest of the ingredients and mix well, refrigerating for at least 1 hour before serving.
  • Complete Instructions: https://dinnerthendessert.com/egg-salad/

  • Rated 4/5 based on 24 Reviews

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