(Makes enough filling for 4 sandwiches)
|6||hard-cooked eggs, peeled and coarsely chopped||6|
|2 tbsp||regular or light mayonnaise, salad dressing or yogurt||30 mL|
|1/4 cup||chopped green onion (optional)||50 mL|
|2 tsp||2 tsp Dijon mustard, or to taste||10 mL|
|Salt and pepper, to taste|
Combine eggs, mayonnaise, onion, mustard, salt and pepper until well blended.
Use as a filling for sandwiches or a topping for crackers.
Honey Dijon: Use Honey Dijon mustard instead of Dijon mustard.
Tex Mex: To basic Egg Salad, add Tex Mex seasoning or chili powder, to taste.
To hard-cook eggs quickly for Egg Salad, crack into a poacher or microwave egg cooker and cook until yolks are set. Immerse eggs in cold water for rapid cooling.
Egg Salad should not be frozen. Freezing will cause the mayonnaise to separate.
Source: Egg Farmers of Ontario, www.eggsite.com