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As cjs can tell you, this is only a guide line/idea. It is not meant to be exact, only a suggestion. I almost never fix anything twice in the same way.
* Exported from MasterCook *
My Egg Salad
Recipe By :Bill Cotton
Serving Size : 6
Categories : Salads-Slaws-Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 medium red onion -- chopped
12 large eggs -- peeled and chopped
1 stalk celery (with leaves) -- chopped
3/4 cup Best Foods or Hellman mayonnaise
2 tablespoons sweet pickle relish or dill pickle relish -- as desired
2 tablespoons chopped pimientos
2 tablespoons fresh dill -- chopped
2 tablespoons whole-grain mustard
1 teaspoon fresh lemon juice
1 teaspoon kosher salt -- to taste
freshly ground black pepper -- to taste
In a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool under cold running water. Peel the eggs and chop.
In a large bowl, mix together the onion, celery, mayonnaise, sweet pickle relish, pimentos, dill, mustard, lemon juice and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Don't wait too long to tell someone you love them.
Billy