Having some little hands to help you peel the eggs is a big help. I love this picture.
Okay...last sentimental picture. I promise.
Okay, here are our eggs.
Now, don't judge me. This is my egg cutter upper. You might have one of these things that is all in one piece. Congratulations, I am really happy for you. If you don't, you can use the food processor to break down the eggs or you can get your knife out and go to town. I am going to use my sad and pathetic egg cutter upper and slice the eggs. I figure that by the time I finish stirring the egg salade up, the eggs will broken up perfectly.
Aren't they beautiful slices from an un-beautiful slicer upper?
Now, we start adding lots of yummy flavor. Pinch of salt, pinch of pepper...
Give it a stir and now all you need is a spoon. :-) But let's make it a sandwich...just for fun.
I am using leftover buns and some fresh spinach. Roasted red peppers would also be super yummy, but I did not have any.
I like to use a ice cream scoop to get a perfect round ball of egg salade on the sandwich.
It's lunch time. Hope you like this as much as we do. :-)
Willow Cottage Egg Salade
Ingredients:1 Dozen Hard Boiled Eggs, Peeled and Diced
Salt and Pepper
1 Tablespoon White Sugar
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Dijon Mustard
1/4 Cup Mayo
Directions:1. In a medium bowl mix eggs, pinch of salt, pinch of pepper and remaining ingredients. Mix until well combined.
2. Chill and serve. Makes 6 1/3 cup servings or 5 1/2 cup servings. Enjoy!
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