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Egg Salad



  1. Simmer eggs (do NOT boil) for 20 minutes in saucepan.
  2. Drain off hot water.
  3. Replace with cold water to cool eggs.
  4. Dice celery, onion and pickles.
  5. In medium size mixing bowl, mix together the hard-cooked and chopped eggs, diced vegetables, mustard, salt and pepper.
  6. Spread on bread or toast.

Yield: 2 servings