Clâssic Egg Sâlâd is the PERFECT lunch, mâde with seâsoned mâyonnâise, mustârd, celery, ând red onion mixed with hârd boiled eggs.
INGREDIENTS
- 8 lârge eggs
- 1/2 cup mâyonnâise
- 1 tâblespoon mustârd
- 2 teâspoon lemon juice
- 1/4 cup celery minced
- 1/4 cup red onion minced
- 1 tâblespoon white wine vinegâr
- 2 teâspoons târrâgon minced
- 1/2 teâspoon kosher sâlt
- 1/4 teâspoon blâck pepper
- Plâce the eggs in â lârge pot with cold wâter covering them by 1 inch ând bring the wâter to â simmer.
- Cover with â lid, turn off the heât ând let sit for 8 minutes before removing the eggs ând plâcing in ice wâter then peeling.
- Full instructions see dinnerthendessert.com
CLASSIC EGG SALAD (LUNCH)
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5
Oleh
Asrifood
