Tuesday, November 6, 2012

Recipe: Egg Salad

This is Post Number Two of God-Knows-How-Many regarding the baptism reception. I shouldn't even be posting this, because Kelly did most of the "making" of this egg salad, but I supervised and directed and she doesn't have a blog so I win.

I made tuna salad and chicken salad (possible recipes to come) but got the most compliments on this egg salad. It's the dill, y'all!

  • 9 hard boiled eggs, peeled and diced
  • 1 cup mayonnaise
  • 1/4 cup chopped onion
  • 1 tsp mustard powder
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 1 tsp dill weed

  1. Mix all ingredients
  2. Cover and refrigerate overnight (about eight hours)
  3. Serve on King's Hawaiian Rolls for best results ;)

Photo credit: Alina Patel

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