Egg Salad Recipe


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Type: Egg Salad Free Cooking Recipe – Salad

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Egg Salad

Egg Salad – serves 4

7 large eggs
1/2 cup(s) diced celery
1/2 cup(s) diced pickle
2 tbsp low fat mayonnaise
1/4 teaspoon ground pepper
1/2 teaspoon salt” Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
Slice eggs in half and reserve 4 of the yolks for another use.
Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery
pickle
mayonnaise
pepper and salt.
Blend and chill at least one hour(s).

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