This used to be now not my grandmother’s egg salad, however however, it used to be scrumptious. Once I learn the recipe, I couldn’t consider liking it, however the first style satisfied me in a different way. I made part 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 a super addition to this. Additionally, I in most cases throw out a few the yolks within the hobby of reducing my ldl cholesterol consumption. I didn’t do it this time, however I feel that the overall product would stay scrumptious for any person who prefers extra egg whites than yolks.
We ate it as egg salad sandwiches on whole-grain bread, however I consider it could be fabulous on a freshly baked bagel or some crackers. It will be nice with a salad and would also be great with a slice of fantastically ripened tomato or some avocado. It’s egg salad. Everybody can determine what to do with it.
The necessary factor is that you just gained’t pass over the mayo. The recipe merely comes to reducing, peeling eggs, and mashing the salad in combination. Use a lot of salt and freshly floor black pepper.
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