Egg Salad / Salata de oua
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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Course: lunch/snacks
Other Info
servings: 1-2Ingredients
U.S. |
Ingredients |
European |
2 |
Eggs |
2 |
1 Tbs |
Onion (finely chopped) |
1 Tbs |
1 Tbs |
Mayonnaise |
1 Tbs |
To taste |
Salt |
To taste |
To taste |
Pepper |
To taste |
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.