Egg Salad
Ingredients:
6 eggs.
3-4
tablespoons mayonnaise.
Salt &
pepper to taste.
Method:
Using a spoon to avoid cracking the eggs, gently
place into a saucepan of salted, cold water. The eggs
should be completely immersed.
Bring boil & then turn down
the heat to a simmer.
Continue
to simmer for 8 minutes for hard yolks.
Remove from
heat, replace hot water with cold tap water
& sit for 5-10 minutes, until the eggs have
cooled sufficiently to peel.
Once cool
enough to handle, crack egg shells and peel.
Mash well with a fork.
Refrigerate
for 20 minutes, or until completely cold.
Add
mayonnaise, salt & pepper to taste.
Sprinkle with paprika.
Optional extras:
The following ingredients also make a great
addition to egg salad.
