Julia’s Egg Salad

Are you wondering what to do with those dozens of colored Easter eggs in your fridge like we are?  Make egg salad!  Of all my egg salad versions, I think this “regular” one is the best!  This is one of those recipes I have tweaked over the years until it has reached egg salad perfection.  Throw some together for lunch and enjoy!  (I won’t tell your kids where all the eggs went, I promise!)

And, keep reading to find out my fool-proof way to hard boil eggs!

Julia’s Egg Salad Recipe

8 eggs, hard boiled (see below)

1/2 cup mayonnaise

1 Tablespoon Dijon mustard

1 Tablespoon prepared yellow mustard

1/4 cup red onion, finely diced

Salt and black pepper, to taste

1 teaspoon paprika

Peel eggs and chop into pieces.  In a bowl, mix all ingredients and stir until creamy.  Place in refrigerator for 1-2 hours (or overnight) before serving.

Serves 4

Calories: 238 | Fat: 17.8 | Carbs: 5

Fiber: .6 | Protein 13 | Cholesterol: 381

 Hard-Boiling Eggs Perfectly

1. Place eggs in a saucepan and cover with 1 inch of cold water.
2. Cook over high heat until just boiling.
3. Remove from burner and cover.
4. Let eggs sit in saucepan for 12 minutes (large eggs) – 15 for extra large, 7 for medium.
5. Drain eggs and run cold water over them (while still in the pan) to cool them down.
6. Refrigerate them (or make egg salad!)