Egg Salad
Submitted by glutenfreeweek on Sun, 04/13/2014 - 02:39
Summary
Yield | |
---|---|
Source | glutenfreeweek |
Prep time | 10 minutes |
Cooking time | 20 minutes |
Total time | 30 minutes |
Description
Egg Salad imported from Recipe Import
Ingredients
6
eggs 2 T
mayonnaise (or Greek yogurt) 1 T
lemon juice 2
celery stalks (washed and chopped) 1⁄2 bn
chives (chopped) 1⁄4 t
paprikaInstructions
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, celery and chives. Season with salt, pepper and paprika. Serve on a slice of ripe tomato.
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