So this family...we're big fans of egg salad sandwiches, and now that we have eggs galore, we thought we'd make up a batch of Cora's famous egg salad. We let our kids find and try out recipes and this one just stuck - it's so so good.
We took 18 of our farm fresh eggs and boiled them up - we increased this recipe by 1/2 and it was gone by the next day!!! YUM!!
½ C. Mayonnaise
1 ½ tbsp Dill
1 Small Chopped Onion
1 ½ Tbsp Chopped Pickles
1 ½ Tbsp Mustard
½ tsp Pepper
¼ tsp Salt
Hard boil the eggs. While you are waiting for the eggs, mix all other ingredients together in a medium size bowl. Once eggs are hard boiled, peel and chop eggs into small bits. Add eggs to mayo mix. You can eat right away, but it’s even better the next day.
The trickiest part of the whole process is boiling/peeling fresh eggs. Did you know that the eggs that you get from the store are usually a week or two old? The bonus about older eggs is that they are easier to peel. Since our eggs are just a couple days old - if we were to boil our eggs the standard way, it would be hard to peel and we'd lose a lot of the whites, since they'd peel off with the shell. So I searched the interwebs to find the perfect way to boil fresh eggs and found it HERE!! Let me tell you - it worked! Our eggs came out beautiful - beautiful enough to use for deviled eggs! I'll never go back to the old way!
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