In God
We Trust
est.1997
Updated October 29, 2019
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Sparky's Egg
Salad
From the kitchen at Almira
Ingredients:
12 Eggs hard boiled
1⁄2
Cup Hellman's Real Mayonnaise
1⁄4
Cup mustard
1⁄4 Cup pickle
relish
2 Tbsp chopped Onion
1⁄4 Tsp salt
Instructions:
In a large pot bring the water to a
full boil, place room temperature eggs into the
water and boil for 12 minutes.
Remove from boiling water and
immediately place in cold water until eggs are
cool to the touch. Remove shells.
Slice around the side of the
egg to more easily remove and separate the yolks
and whites.
Combine the egg yolks together with the
mayonnaise, mustard and salt in
a medium size bowl.
Mix thoroughly until all the lumps are
mostly gone.
For the
next step you'll either need four hands and
be a
magician with a knife, or you'll need an
egg slicer. I've
included a photo that is linked to local
purchase source
for most everyone in America.
Use the egg slicer or chop with a knife the
remaining egg whites. Add the egg whites,
pickle relish and onion to the yolks and mix
thoroughly.
Refrigerate. Keeps for about a week.
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