Today I’m featuring Janelle from Comfy In The Kitchen! She says “This is a great recipe to have on hand when you just don’t know what to make for lunch or dinner. It is so simple, easy, and tastes great! Add a salad or soup and you will have yourself a delcious meal. I love dressing this up on fresh croisannts with lettuce, tomatoes, and a toothpick! Today, I made it very basic …we had baseball pracitce to get to, you know! I always make a few extra hard boiled eggs for snacks..my children eat them up. Keep this recipe on hand for all the extra eggs you will have around Easter….Enjoy!”
Would you look at this! Who needs this many eggs?! LOL! I must have grabbed eggs every time I went to the store last week and now I have a pile up! I must put them to good use
First, add cold water for a large pot and place eggs in the cold water…turn burner on high heat.
When the water begins to boil, turn off heat and remove pot from burner
Pour out the hot water and add cool water to the pot and let sit for a couple of mins..
You are ready to peel..rinse any loose shell off with cool water.
Chop eggs into bite sized pieces (there is no special way to do this) add Miracle Whip, Mayo, Dijon mustard and salt.
Serve on bread, croissants, in a wrap, on top of lettuce, as tea sandwiches, in a phyllo cup…whatever you wish! This is a great staple recipe.
Egg-cellent Egg Salad
1/2 cup Miracle Whip
1 cup Mayo (to tone down the sweetness of Miracle Whip)
1 1/2 tsp Dijon mustard (Grey Poupon)
1/2 tsp salt (or to your liking)
(You may also add celery and onions if you like- I did not because my children prefer it plain)
Place cold water in a large pot. Add eggs, turn on burner to high heat. When water boils, turn off heat and take pot off of burner. Cover with lid and let steam for about 10 mins. Pour hot water out of pot and add cool water. When eggs are cool enough to handle, peel and rinse. Chop eggs and add remaining ingredients and stir. You may make the night before and refrigerate. Spread on your choice of bread!
Thank you Janelle!!!!