Egg Salad

Love hitting the local farm stands for fresh eggs – or even better when co-workers bring you extra eggs! But sometimes we need to use a bunch fast. This time around I went with egg salad.

I kept it simple, yet it was so delicious and very satisfying! I started by hard boiling about 6-8 eggs. Once they were done I let them cool down in cold water. The hard part was peeling them all. Then chopping them up (this time around I kept them chunky) and added them to a bowl. To that bowl I added a heaping scoop of mayo, some yellow mustard, salt, pepper and some garlic powder. I mixed until well combined, gave a taste and then seasoned accordingly. The key to a good egg salad is allowing it to be cold. So I let it chill in the fridge for a bit before taking it out to make some lunch. A nice big scoop on white bread makes the perfect summertime sandwich!  And then of course you cannot forget the chips on the side! Makes for a great lunch in the summer. I had some left over that I then ate with potato chips (scooping with the chips lol). It was another great bite and snack!

Next time I may try different flavors/seasonings or add some extras? Maybe even do more of a fine chopped salad. Stay tuned!

Live to Eat,
Tiv