egg salad recipe

Now that our chickens are back to laying, after taking it easy over the winter, we have eggs a plenty. It is not a bad problem to have. We eat what we can and share the rest.

One of the things I've been making quite a bit lately is egg salad. Put it on some bread or on some greens and you've got yourself a nice lunch.

I shared a picture of it on instagram (@lesleyzellers) and several people asked for the recipe. I posted a link a while back and you can find it here. But, as with most things, I adapt it for my tastes so I'll share how I like it here.

Here's what you'll need:
8 hard-boiled eggs - peeled and roughly chopped
1/2 cup mayo or lite mayo or vegenaise
1 teaspoon Jack Daniels No. 7 mustard - this is my go-to mustard for all things & is key in this recipe, it's pictured above
3 green onions - green and white parts chopped
1/4 teaspoon paprika
salt & fresh black pepper to taste
sweet pickle relish - I don't add it to mine but do if I'm making it for my husband

To hard boil eggs, I put them in a pot, cover with water about an inch over the eggs, bring to a boil, cover pot and remove from heat, take eggs out after 12 minutes. Put eggs in a a bowl of ice water and let cool for a few minutes. Refrigerate and peel when ready.

Put all ingredients in a bowl and stir until mixed.

That's it.

Put on some fresh greens.

On bread with fresh greens.

Or as my husband prefers. On toast with sweet relish.

Enjoy!