Egg Salad
Ingredients
- 4 Eggs
- ⅓ cup Maynonnaise
- 2 tsp Dijon Mustard
- ¼ tsp Paprika
- 1 Pickle, diced finely
- 1 Pinch Salt & Pepper, season to taste
Instructions
- Chop the green onion into small pieces. Set aside.
- Boil the eggs in a pot of water for about 10 minutes.
- Cool the eggs under some cold water. Once cooled, peel and chop the hard boiled eggs.
- Combined the eggs, onion, mayonnaise, mustard, paprika and pickles. Season with salt and pepper to taste.
Notes
- Great to make sandwiches or place a bit on a toasted baguette or crackers for a quick snack.
- Can chop some cucumbers in the same way as the pickles to add some additional freshness and extra crunch.
