I love egg salad. It’s simple, plain, yet filling. Its creaminess served on crisp toast is a texture fiesta in my mouth. This recipe is simple and delicious.
Ingredients
- 6 hard-boiled eggs
- ⅓ cup mayonnaise
- 1 teaspoon mustard
- ½ teaspoon salt, more to taste
- ¼ teaspoon pepper, more to taste
- ¼ teaspoon paprika
Directions
- Peel the hard-boiled eggs and put them in a bowl.
- Mash with a fork.
- Add the mayonnaise, mustard, salt, and pepper to the eggs.
- Stir to combine.
- Taste and add more salt or pepper as desired.
I like to let mine chill in the refrigerator and then serve on hot toast. You may also serve on untoasted wheat or white bread, on crackers, or use as a dip.
You may also add bacon bits, (real bacon chopped up, not store-bought bits), and cheese to your egg salad. I like to add chopped celery to add a little crunch.
Eggsalad can also be used in a breakfast burrito. Roll some hot egg salad along with American cheese and fresh-cooked sausage in a tortilla for a breakfast treat.
