Egg Salad Recipe Ground Mustard

Add the sweet pickle relish as well as salt and pepper to taste and stir again.

Egg salad recipe ground mustard. Cover them with cool water by 1 inch. In a medium sized bowl combine chopped eggs mayonnaise mustard lemon juice celery red onion chives salt and pepper. In a mixing bowl whisk together your whipped cream cheese mayo and mustard.

Also great on crackers. Place them in a bowl with red onion tomato and celery. Dry the eggs then chop into 1 4 inch pieces.

Let stand until the eggs are room temperature about 10 minutes. Boil for 6 7 minutes over medium high heat for perfect hard boiled eggs. When the water has reached a boil set the timer for the desired time.

Use a fork to mash and mix together. Drain and refill with cold water. Taste and season with more salt and pepper as needed.

Bring to a rolling boil over medium high heat. Place eggs in saucepan with and cook until hardboiled 10 minutes. In a medium bowl whisk together the mayonnaise mustard lemon juice worcestershire sauce salt pepper and sugar.

Place in an ice bath for 5 minutes. Place eggs in a large saucepan. Gently crack the eggs all over and peel under running water.