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| Egg Salad with Chopped Gherkins |
"This traditional egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half of."
Ingredients :
- eight eggs
- 1/2 cup mayonnaise
- 1/four cup chopped green onion
- 2 tablespoons chopped celery, or extra to taste
- 1 tablespoon chopped gherkins, or more to taste
- 1/four teaspoon brown mustard
- 1/four teaspoon dry mustard
- salt and ground black pepper to taste
- 1/4 teaspoon paprika
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 25M |
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- Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from warmth. Cover the saucepan with a lid and allow sit till eggs are cooked through, 10 to 12 minutes. Drain and rinse with bloodless water until eggs are cold. Peel and chop eggs.
- Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard collectively in a bowl. Season with salt and black pepper. Sprinkle paprika over the pinnacle.
Notes :
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