Egg Salad Recipe
Ingredients:
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- Egg Salad
- Egg Salad - serves 4
- 7 large eggs
- 1/2 cup diced celery
- 1/2 cup diced pickle
- 2 tbsp low fat mayonnaise
- 1/4 tsp ground pepper
- 1/2 tsp salt
Directions:
- Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
- Slice eggs in half and reserve 4 of the yolks for another use.
- Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery, pickle, mayonnaise, pepper and salt.
- Blend and chill at least one hour.