Egg Salad / Salata de oua

Directions

1. Boil eggs*.

2. While eggs boil, finely chop 1 Tbs worth of onion.

3. Mash eggs, mayonnaise, chopped onion and a pinch of salt and pepper until well mixed. Taste and adjust flavoring.

4. Serve immediately, or store in the refrigerator. Don’t store more than a few days.

 

Notes: Egg Salad is very nice served on fresh whole grain (or white) bread with lettuce, or on crackers.

                                                              

Variations: This basic recipe can be spiced up in many ways. Add a pinch of paprika, or other dry spice. Or, try 1 tsp of chopped fresh herbs, like chives, green onion, parsley or thyme. You can also add ½ tsp mustard or horseradish.

References: *See the Hard/Soft Boiled Eggs recipe.