This is the perfect recipe to use up all of those hardboiled, colored eggs from Easter! My favorite way to eat egg salad sandwiches are when the eggs are still warm from being cooked! Yum! I even like egg salad for breakfast!!!
I always try to add healthy ingredients whenever possible…flax seeds are great in this recipe!
~ Kimberly Edwards ;D
Type: Salad
Serve With: Bread of your choice for sandwiches, or a bed of lettuce
Prep Time: 10 min
Cook Time: 7 min
Yield: ~ 3 generous sandwiches
Ingredients:
Instructions:
1. In a medium pot, 3/4 fill the pot with water and add ~ 1 tsp salt, and bring to a boil.
* Tip: Adding salt to water increases the temperature at which the water will boil. Thus, cooking food faster.
2. Add eggs gently, so as not to crack them on the bottom of the pot, and bring down to a good simmer for 7-8 min.
3. Dump hot water out of pot and add cold water, leaving pot under running cold water tap, until pot has cooled down. Leave eggs in pot of cold water for ~ 1-2 min to cool enough to handle.
4. Peel eggs and combine together with mayonnaise, flax seeds, paprika, dill weed, dill seeds, cayenne pepper, celery salt, black pepper and sea salt in a bowl.
5. With a potato masher, mash eggs and mix ingredients until just combined.
6. Serve egg salad on fresh bread for a sandwich or on a bed of lettuce for a salad.
7. Enjoy!
***
Egg salad sandwiches are staples for long road trips, and remind me of going to the beach with my grandmother when I was little…she would always make egg salad sandwiches and pink lemonade!!! I hope you enjoy my twist on things!
Enjoy this installment of Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards ;D
P.S. In need of a potato masher? This is the type of masher I prefer…Check it out here:
Technorati Tags: egg salad, egg salad sandwich, eggs, Easter recipe, egg, sandwich, salad
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