Picnic Food: Egg Salad

Egg Salad didn’t show up often but it was greatly appreciated when it did. This is another recipe that appreciates that jar of Miracle Whip.

Egg Salad For Two

4 Eggs, hard boiled
2 big tablespoons or so of Miracle Whip
A dash of Salt
A lot of Black Pepper (to taste)

Hard boil the eggs by placing them in a pot, cover them with cold water, set the pot on the stove over a medium flame. When the water gets to a good rolling boil, turn off the stove and leave the pot alone for twenty minutes.
Those are my directions for hard boiled eggs that I usually slice and eat.
I left the eggs in the above picture set in the hot water for thirty minutes to harden the yolks a little more.
Run cold water over the eggs to cool them.
Peel the eggs and place them in a bowl.
Chop the eggs with a knife – don’t mash with a fork!
Sprinkle with salt.
Sprinkle with black pepper.
Add the Miracle Whip.

Thoroughly stir until well mixed.
Serve chilled.

Voila! A nice side salad for your picnic meal or the beginnings of an Egg Salad Sandwich! I also love Egg Salad on Ak-Mak crackers!

Note: My modern version of Egg Salad includes a pinch of dried tarragon.

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