Classic Egg Salad Recipe for Easter day 2024

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You can eat this classic egg salad recipe at any time of the day. It's good on toast for breakfast, in a wrap for lunch, or in a sandwich.

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– 8hard-boiled eggspeeled and chopped – 1/3cupmayonnaiseor more – 1tablespoonstone ground mustard – 1tablespoonpickle juiceor lemon juice – 1/2small red onionchopped – 1tablespoondillchopped – 1tablespoongreen onionchopped – 1tablespoongreen garlicchopped or use 2 minced garlic clove – 1/4cupdiced picklesoptional – 1/4teaspoonkosher saltor to taste – fresh black pepperto taste – 1/2teaspoonpaprikasweet or smoked – chopped chive – chopped green onion – paprika

Ingredients

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1

To peel the eggs, first bring them to a boil. After being cut into pieces of a quarter of an inch, they should be placed in a bowl of medium size.

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2

When you have finished adding the other ingredients to the mixture, stir them together by stirring them.

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3

In the event that it is necessary, the proportion of salt to pepper should be adjusted according to personal preference.

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4

It is recommended that you put the dish in the refrigerator for a period of half an hour before you start with the consumption of the dish.

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5

It is recommended that pepper, chopped chives, and green onion be sprinkled on top of the meal right before it is served.

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