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Egg Salad Recipe - An Organized Chaos
Adapted • Shared by Steve Janowicz published
Ingredients
- * 6 large eggs
- * 1/3 cup mayonnaise
- * 1 teaspoon Dijon mustard
- * 1 tablespoon fresh lemon juice or white vinegar
- * 1/4 teaspoon salt adjust to taste
- * 1/4 teaspoon black pepper
- * 1 tablespoon finely chopped red onion optional
- * 1 tablespoon chopped fresh parsley or chives optional
Instructions
- Prep the ingredients.
- Combine and cook using the method that best fits the dish title.
- Taste and adjust seasoning before serving.
Notes
Source: web
Author: Chef
Egg Salad
https://anorganizedchaos.com/egg-salad-recipe/?fbclid=IwY2xjawQH9uxleHRuA2FlbQIxMABicmlkETJ0RnVYVkp3cGVzWmhnUFhXc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHiuRugY-ikz4NwbeaTyRan-TcXG1aj5EmJV_UvAn1rwnS3Gp9wAyFq3Mk_dP_aem_CGhse6T1XI9D--XO4Qq8lQ
There’s something about a classic Egg Salad Recipe that feels timeless. For me, egg salad instantly brings back memories of slow mornings, when breakfast lingered into lunch and the kitchen smelled faintly of hard-boiled eggs and fresh bread. It was the kind of meal my mom would make when the fridge was nearly empty—but somehow,