Egg Salad

Lynn demonstrates how to make a delicious egg salad.  This makes a great sandwich, spread for crackers or you can put it in a lettuce leaf and make a salad.  From Emeril.


  • 12 hard boiled eggs
  • ½ teaspoon salt
  • 1 teaspoon dry mustard
  • ½ teaspoon hot Hungarian paprika
  • ¼ cup minced shallot
  • ¼ cup chopped green onion or fresh parsley leaves
  • ¼ cup minced celery
  • ½ cup mayonnaise

Roughly chop the eggs and place them in a mixing bowl.  Add the salt, mustard, paprika, shallot, green onion, celery and mayonnaise.  Stir until well blended.  Transfer to a container, cover and refrigerate for at least 2 hours or up to 4 days.

Kitchen Tip - How to Easily Chop Eggs Video

Use as desired.

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Lynn's Recipes: April 2014

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