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Tuesday, June 9, 2015

Egg Salad Recipe



      Since we have our own chickens, we have a LOT of eggs so we eat a lot of eggs too.  We have eggs for breakfast nearly every morning (scrambled, fried, poached, over easy or we make omelets).  We even freeze some of our eggs.  One way we love to have eggs for lunch is by having egg salad sandwiches (which are soooooo good).


Egg salad sandwich, creamy egg salad, country style egg salad, grandma's egg salad

Egg Salad

                                         12 boiled eggs                          1 c. mayonnaise
                                         2 T. brown mustard                   2 T. pickle relish
                                         1 T. parsley flakes                    1 T. lemon juice
                                         1 tsp. tarragon                          1 tsp. onion powder
                                         1/2 tsp. salt                              1/2 tsp. celery powder
                                         1/4 tsp. pepper                 

     Peel the eggs and chop them up into small pieces and place them in a large bowl.  Add the other ingredients and stir well.  Refrigerate one hour and then enjoy.  This is delicious by the spoonful, on a sandwich or served with crackers.  Nice & creamy too!


Egg salad sandwich, creamy egg salad, country style egg salad, grandma's egg salad

    And if you like my egg salad then you are going to LOVE my Chicken Salad!


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16 comments:

  1. I will try that, often I will eat a breakfast sandwich to save time and eggs are cheaper than bacon.

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  2. Egg salad has to be one of my favorites! Double yum:-)

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  3. Yummy! This is making me hungry!! And would you believe, we have ONE egg in our refrig!! Isn't that the way it always goes? Thank you so much for sharing. :) Visiting you from Kendra's Proverbs 31 link-up!

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    Replies
    1. Oh, no. Yes, that is how it generally is for us too.

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  4. Gotta try this! I love eggs,from my head down to my legs...lol

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  5. What is brown mustard

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    1. Glad you asked. Brown mustard has a higher concentration of brown mustard seeds, giving it a darker brown color and spicier taste. It's frequently used in Indian, Chinese and Japanese cuisines. We like brown mustard, for its spicy, robust flavor.

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  6. My, this is a twist on egg mayo! For 40 years I've made mine with mayo, chopped cress and a little curry powder. Looks I'm ready for a seismic change! Looking forward to trying this soon, hugs x.

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    1. So glad you dropped by. I hope you like it once you try it. (((Hugs)))

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  7. I love egg salad! This looks so good! Thanks for sharing!

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  8. This recipe is so tasty! One of the best I've tried and definitely a "keeper". Thank you! Can't wait to try some of your other recipes. I am signing up to follow your blog pronto.

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    Replies
    1. Glad you liked it and I hope you find others that you like too. I really appreciate you!

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