Classic Egg Salad Recipe – Great for Lunch
This classic Egg Salad Recipe is tasty and great for lunch or a mid-afternoon snack. It’s easy to make, and can keep for several days in the fridge – although at our house we’re lucky if it lasts for 24 hours. Egg Salad like many recipes can be customized to your tastes, but over the years I’ve learned to keep it simple with a simple egg salad sandwich!
What you need for ingredients:
- A dozen eggs
- 4 heaping tbsp Miracle Whip Light
- 1 tbsp Plochman’s Mustard
- 1 tbsp paprika
- salt and pepper to taste
You’ll probably have to use your 4qt pot to fit all of the eggs in it, and then cover 1″ above with water (not hot). Place on burner on med-high heat for 15 minutes. Then carefully drain and cover with cold water – let sit for 5 minutes. Gently “crack and roll” each egg on the counter, run under cold water once, and then starting at one end carefully peel away the shell. If shell is difficult to remove, run under cold water and try again. You have to get just under the shell past the egg membrane, and then the entire shell will come off the egg pretty swiftly. Rinse each egg after you take the shell off, and place in a medium mixing bowl. Once all the eggs are peeled, then either dice with an egg slicer or by hand with a knife. Add the Miracle Whip light, mustard, salt and pepper, and paprika. We also sometimes like to add a teaspoon of Onion powder. Mix everything well in your medium mixing bowl and you have Classic Egg Salad!
Serve it on your favorite bread or buttered toast. We also like to eat it in a wheat wrap sometimes as well. Do you have a question or something that you think would make this egg salad recipe even better? Comment now!
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