Classic egg salad recipe that will be the base of many tasty dish. It’s easy, it’s tasty and it is a salad in one way or the other. Yummy!
As I recently have some time, I had been browsing on the internet last week. Looking to find new, fascinating ideas, inspiring recipes that We have never tried before, to treat my family with. Hunting for a while yet couldn’t discover any interesting stuff. Just before I wanted to give up on it, I found this yummy and easy treat by chance. It looked so scrumptious on its image, that called for fast actions.
It absolutely was simple enough to imagine just how it is made, how it tastes and how much my hubby will like it. Actually, it is extremely easy to impress the man in terms of treats. Anyway, I went to the blog: Suncakemom and used the simple instuctions that have been coupled with great pictures of the method. It just makes life less difficult. I could suppose it’s a slight inconvenience to take photographs in the midst of cooking in the kitchen as you usually have gross hands so I pretty appreciate the hard work she put in to make this blogpost .
With that in mind I am empowered presenting my own, personal dishes in a similar fashion. Many thanks the idea.
I had been fine tuning the main recipe create it for the taste of my loved ones. I must say that it was a terrific outcome. They loved the flavor, the structure and enjoyed getting a treat such as this in the midst of a stressful workweek. They ultimately wanted lots more, many more. Hence the next time I’m not going to make the same miscalculation. I am gonna multiply the quantity .
There are more egg salad easy recipe recipes at SunCakeMom
Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldn’t take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.
While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.
Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.
Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on.
Cut the eggs up into 6 to 12 pieces and place them into a bowl.
Add the onions with some salt and optional pepper.
Finally fold in the mayonnaise and it’s done. Put it into the fridge in an airtight container and use it up in 6 days.