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 looking on the web yesterday. Looking for fresh, challenging thoughts, inspiring recipes that We have never used before, to surprise my loved ones with. Searching for a while but couldn’t discover too many interesting things. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by chance. It seemed so delightful on its snapshot, that required instant actions.
It was simple enough to imagine the way it is created, its taste and how much my husband will probably want it. Mind you, it is very simple to impress the guy in terms of puddings. Anyhow, I got into the page: Suncakemom and followed the step-by-step instuctions that have been combined with impressive shots of the task. It just makes life less difficult. I could suppose it’s a slight effort to take pics in the middle of cooking in the kitchen as you will often have sticky hands thus i really appreciate the effort and time she devote to build this post .
That being said I am inspired to present my personal dishes in a similar fashion. Thanks for the concept.
I was tweaking the original recipe create it for the taste of my family. Need to say it was an incredible outcome. They prized the flavour, the structure and enjoyed getting a treat such as this in the midst of a stressful week. They basically requested more, a lot more. Hence the next occasion I am not going to make the same miscalculation. I am likely to double the quantity to make them delighted.
How to make egg salad recipe was first baked by 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.