Egg Salad
April 25th, 2008
Egg Salad
This is an elegant yet simple recipe that has withstood the taste of time.
Boil one dozen jumbo eggs until the hard-boil stage. Remove to a colander and run cold water over it for 10 straight minutes.
Peel and rinse the eggs and chop them into small dices.
Add 1 chopped dill pickle and salt and pepper to taste
Combine all of the ingredients and add 2 cups mayo and top with smoked paprika. This egg salad is excellent on soft bulky rolls or makes great finger sandwiches for parties.
