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 lately have some time, I had been browsing on the internet last week. Trying to get new, fascinating tips, inspiring meals that I have never used before, to surprise my loved ones with. Looking for quite some time yet could not come across any interesting things. Right before I thought to give up on it, I came upon this yummy and simple treat simply by chance on Suncakemom. The dessert looked so delightful on its photo, that required prompt actions.
It had been simple enough to imagine the way it’s made, how it tastes and how much my hubby might like it. Mind you, it is rather simple to keep happy the man when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the site and followed the step-by-step instuctions that have been accompanied by great graphics of the task. It just makes life quite easy. I can imagine that it is a bit of a effort to shoot pics down the middle of cooking in the kitchen as you typically have sticky hands and so i sincerely appreciate the time and energy she devote to build this post .
That being said I’m empowered presenting my very own formulas in a similar fashion. Appreciate your the thought.
I was fine tuning the main mixture to make it for the taste of my loved ones. I must mention it turned out a terrific outcome. They enjoyed the taste, the structure and loved getting a delicacy such as this during a stressful workweek. They ultimately wanted more, more and more. So next time I’m not going to make the same mistake. I am going to multiply the volume .
The egg salad recipe originally from 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.
