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Egg Salad
Egg Salad
Ingredients| Recipes Appetizer Soup Salad Main Dish Side Dish Beverage ---------------- Chicken Beef Pork Seafood Pasta Vegetarian ---------------- Dessert Barbeque Bread Game Love Recipes Romantic Recipes Cooking Tips Cooking Tips & Short Cuts Wine Selecting wine for your meals Conversions Conversion Charts: equivalencies, measurements Other Beautiful Hairstyles Beauty Fashion Shoot down the witches! Egg Salad Egg Salad - serves 4 7 large eggs 1/2 cup diced celery 1/2 cup diced pickle 2 tbsp low fat mayonnaise 1/4 tsp ground pepper 1/2 tsp salt |
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Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
Slice eggs in half and reserve 4 of the yolks for another use.
Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery, pickle, mayonnaise, pepper and salt.
Blend and chill at least one hour.
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