It was back in the late summer/early fall that Hubby’s parents took in nine chicks for their delicious eggs. This is round two of keeping hens for them. The first time around I did not bake or cook much and I did not realize what wealth was right down the road. I have since come to my senses. I cook and bake all the time now and I am always in need of eggs. The only problem is that these ladies lay eggs like crazy. I think there is at least eight eggs every day. Whenever we are visiting we are handed an eighteen count carton of farm fresh brown eggs.
What is a girl to do with so many eggs? Well, one of our favorite ways to use up the eggs is to make egg salad. It is so good on my whole wheat bread or spread on crackers. It is also easy to send in Hubby’s lunch bag.
Here is my recipe for delicious egg salad.
Cast of Characters
Ingredients:
Eggs (8-10)
Mayonaise (3 heaping soup spoons)
Onion Powder (half teaspoon)
Salt (half teaspoon)
Mustard Powder (1 teaspoon)
Garlic Powder (1 quarter teaspoon)
Black Pepper (1 quarter teaspoon)
Dill Weed (1half teaspoon – 1 teaspoon)
Cayenne Pepper (2 good shakes)
The amounts of each of the ingredients is very dependent on what you personally like. Egg Salad is so versatile. I added the amounts I generally use in the parentheses.
Hard boil the eggs, peel, and put into a bowl. Give the eggs a good mash. I use a potato masher. Gently stir in all the other ingredients.
The Secret Ingredient (Seriously, use it!)
Once the egg salad is how you want it cover it with plastic wrap or put into another covered dish and put into the fridge. The flavor becomes better and better the longer it stays in there so consider eight hours or so.
I could not resist having a sandwich after I made this batch.
Lee loves egg salad and spice so I will have to add the cayenne next time. Thanks for sharing!
Thanks for submitting to the MIFS carnival!!