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 most recently have some time, I had been surfing on the web yesterday. In need of new, interesting thoughts, inspirational meals that I’ve never tasted before, to delight my family with. Looking for quite some time but couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I ran across this delicious and easy dessert by chance. It seemed so delicious on its photos, it called for prompt actions.
It absolutely was easy to imagine the way it’s made, its taste and how much my hubby will probably want it. Mind you, it is very simple to delight the man in terms of cakes. Anyway, I got into the webpage: Suncakemom and simply followed the step-by-step instuctions which were coupled with wonderful photographs of the procedure. It just makes life quite easy. I can suppose it is a bit of a inconvenience to take snap shots down the middle of cooking in the kitchen as you may will often have sticky hands thus i sincerely appreciate the effort and time she devote to build this blogpost and recipe conveniently followed.
With that in mind I’m encouraged presenting my very own recipe in the same way. Appreciate your the idea.
I had been tweaking the main formula to make it for the taste of my family. I’ve got to tell you it turned out a terrific outcome. They prized the flavor, the thickness and loved having a delicacy such as this during a busy week. They basically wanted more, a lot more. Thus the next time I am not going to make the same miscalculation. I am likely to multiply the volume .
egg salad easy Credit goes to 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.