Thursday, 28 August 2014

Egg Salad for Two

A perfect brunch item we really enjoy. I make this a day ahead of time so the flavours blend together, this gets better as it sits.
INGREDIENTS
2 boiled eggs
2 tablespoons mayonnaise(I use Hellman's which is Best Foods for my American friends)
1 tablespoon finely chopped bell pepper
1 teaspoon finely chopped onion
1 teaspoon old fashioned grainy mustard
Salt to taste
Fresh ground pepper to taste

DIRECTIONS
Place all the ingredients in a bowl and mash together.
Refrigerate at least one hour before using to allow the flavours to meld.
Enjoy!
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2 comments:

  1. Unknown16 June 2020 at 21:25

    I really enjoyed this egg salad. I've never added a grainy mustard or bell pepper to mine before...but I really liked the flavor and texture. Thanks for sharing this nice winner, Bea.

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    Replies
    1. Cooking Gluten Free with Bea17 June 2020 at 20:48

      Thanks for trying this and for your great review. I'm so glad you liked it.

      Bea :-)

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