Egg Salad Recipe

Here’s the egg salad recipe I promised in my last post. We use it on regular bread or on finger sandwiches. It’s fun to put this on different kinds of bread and crackers but works just as well on normal bread. If you are trying to avoid lunch meat and the chemicals that are in it, this is a welcome alternative.

Hard boil 6 eggs. I usually put the eggs in a pan and cover them with water. I heat them on high. When the water boils I set my timer for 5-6 minutes and let them continue to boil. After that time they are done. Some people like to turn the eggs down to low when they boil and let them cook for 20 minutes on low. You can cook them however you like.

After your eggs cook and you let them sit in cold water for a couple of minutes, rinse them off with more cold water and peel them. My children LOVE to slice hard boiled eggs with my Pampered Chef Egg Slicer. They fight over who gets to slice the eggs. It’s so easy to use and is simple enough for a small child to master. We slice the egg once and then pick it up and turn it in the slicer and slice it again. That way we get smaller pieces.

Place the sliced eggs in a bowl and add:

1/2 c fat free mayonaise or vegenaise (you can get this at a health food store – it’s much better for you than mayonaise!)

1 t mustard

salt and pepper to taste

chopped sweet pickle (optional)

Mix all this together. You can add more or less mayonaise to your liking.

Then you can pull out your favorite crackers or bread and top them with this great egg salad recipe. We usually make this along with tuna salad (recipe to come) because some of my children like one and some like the other. I like both!