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 searching on the web a few days ago. In search of new, stirring thoughts, inspirational recipes that I’ve never used before, to surprise my family with. Looking for a long time unfortunately couldn’t discover too many interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple treat by chance at Suncakemom. The dessert looked so mouth-watering on its image, it called for instant action.
It absolutely was not so difficult to imagine how it’s made, its taste and how much my hubby will probably enjoy it. Actually, it is extremely simple to impress the man in terms of puddings. Anyways, I visited the blog and simply followed the comprehensive instuctions that have been accompanied by nice graphics of the procedure. It really makes life much easier. I can imagine that it is a slight inconvenience to take photos in the middle of cooking in the kitchen because you will often have gross hands so that i seriously appreciate the time and energy she placed in to make this blogpost and recipe conveniently followed.
That being said I’m inspired presenting my own, personal recipes in a similar way. Appreciate your the thought.
I had been tweaking the main recipe to make it for the taste of my family. Need to say that it was a great success. They loved the flavor, the overall look and loved having a treat such as this during a stressful workweek. They basically wanted lots more, more and more. Thus next time I’m not going to commit the same miscalculation. I am going to twin the amount .
The egg salad easy recipe courtesy of 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.