This was not my grandmother’s egg salad, however nonetheless, it was scrumptious. After I learn the recipe, I couldn’t think about liking it, however the first style satisfied me in any other case. I made half the recipe and located that it labored completely.
I used a Vidalia onion, which I had available. Its sweetness proved to be scrumptious on this recipe. The style jogged my memory of the egg and onion salad they promote at my native bagel retailer.
Mushrooms can be an ideal addition to this. Additionally, I often throw out a few the yolks within the curiosity of reducing my ldl cholesterol consumption. I didn’t do it this time, however I feel that the ultimate product would stay scrumptious for anybody who prefers extra egg whites than yolks.
We ate it as egg salad sandwiches on whole-grain bread, however I think about it could be fabulous on a freshly baked bagel or some crackers. It will be nice with a salad and would even be good with a slice of superbly ripened tomato or some avocado. It’s egg salad. Everybody can determine what to do with it.
The vital factor is that you just gained’t miss the mayo. The recipe merely includes chopping, peeling eggs, and mashing the salad collectively. Use loads of salt and freshly floor black pepper.
