This egg salad recipe is creamy and delicious. I added capers and mustard to it for an exquisite and satisfying result.
You can make sandwiches with this or serve it on a garden salad. For a sandwich I like to add red onion, tomato and alfalfa sprouts. You can also add sliced dill pickles and chili pepper slices.
When you are boiling your eggs try and do this. Place the eggs in a pot and cover it with water and add a little vinegar. Bring the water to a boil and turn off the heat. Leave the eggs in the boiling water for 10 minutes — use a timer because 10 minutes is the magic number. At the 10 minutes, take the eggs out of the hot water and run cold water on them until they cool down. This method will assure that your eggs are not over cooked and that the yolk is a nice yellow color, as opposed to a gray/green tone (which means you over cooked them).
Peel the eggs when they are completely cooled down and make your salad.
Here is what you are going to need for this delicious egg salad recipe:
Makes four sandwiches
8 hard-boiled eggs
1/2 cup mayo
1 TBS prepared mustard
2 tsp. capers
Salt & Pepper
Mash the eggs with a fork. Add all other ingredients and mix. Make your sandwiches. Enjoy!