Easy Egg Salad
Egg salad sandwiches are a staple in our home We keep boiled eggs on hand for quick snacks anyway, and with our chickens laying up to 18 eggs a day, I had to come up with an egg salad recipe that was not only LOADED with flavor, one that we didn't get tired of. This egg salad is not only simple, but it's a show stopper!
You Will Need
10 Eggs (you can double this recipe)
1 Cup Mayonnaise salad dressing
1/2 cup sweet relish
1 small or 1 half medium onion (diced small)
1 to 2 ounces Velveeta cheese (cubed)
Salt and Pepper to taste
Directions
1. Place your eggs in a pot, add water to cover. Turn your heat up to high and bring to a boil, then turn down to medium. Cook 6 to 8 minutes, (let sit for 5 minutes) the run them in cold water. Roll your eggs on the counter, tapping and breaking them as you go. Tap both ends and continue until peel is extremally loose. They should peep easy at this point.
2 .Wash Eggs after peeling and dice
3. Next, add the rest of your ingredients and mix well. For an extra treat take some of your cubes of cheese and pile in the center, sprinkle top with salt and pepper. (or seasoned salt) which makes them look pretty (instead of using salt)
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