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.
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.