Egg Salad
Helpful Tips
* To hard-cook eggs quickly for Egg Salad, crack into a poacher or microwave egg cooker and cook until yolks are set. Immerse eggs in cold water for rapid cooling.
* Egg Salad should not be frozen. Freezing will cause the mayonnaise to separate.
Egg Salad
(Makes enough filling for 4 sandwiches)
6 hard-cooked eggs, peeled and coarsely chopped
2 tablespoons (30 mL) regular or light mayonnaise,
salad dressing or yogurt
¼ cup (50 mL) chopped green onion (optional)
2 teaspoons (10 mL) Dijon mustard, or to taste
Salt and pepper, to taste
Combine eggs, mayonnaise, onion, mustard, salt and pepper until well blended.
Use as a filling for sandwiches or a topping for crackers.
Variations:
* Honey Dijon: Use Honey Dijon mustard instead of Dijon mustard.
* Tex Mex: To basic Egg Salad, add Tex Mex seasoning or chili powder, to taste.
