Jul 21 2008
Frugal Recipes - Michael’s Egg Salad
Ingredients
- 2 eggs
- 2 tablespoons mayo
- salt
- pepper
Instructions
1. Hard boil the eggs (approximately 10 minutes) and set aside until they are cool enough to handle, then peel them.
2. Add eggs to a small bowl and chop until they are very fine. Personally, I use a food processor because I like mine to be smooth and ultra creamy.
3. Add just enough mayo to make the eggs stick together and flavor with salt and pepper to taste.
Michael’s Notes
This is admittedly a basic and very simple egg salad recipe but that is exactly what I intended when I made it. If you prefer a bit more oomph, consider this recipe a base from which you can add your own special touches and personal flair.
It is not recommended that you store egg salad for any longer than a day and always keep it in the fridge. for that reason I scaled this recipe down so that I make only as much as I will be able to use in two days.
To make preparation easier you can hard boil several eggs ahead of time since they will keep in the fridge for several days so long as they remain unpeeled until you want to use them.
