Instructions
- Step 1: Boil eggs Place your eggs in a pan in a single layer. Add cold water to an inch above the eggs. Cover the pot and boil the eggs for one minute, remove from heat, and let stand, covered, for ten minutes.
- TIP: Your egg is hard boiled if you can spin it in place on a hard surface. Undercooked eggs are wobbly and unsteady.
- Step 2: Peel eggs Drain the water and rinse the eggs under cold water. Then crack and peel them.
- Step 3: Slice and dice ingredients Cut the eggs into sixths. Chop the onion, celery, and parsley, and finely dice the dill pickle.
- Step 4: Mix ingredients Combine the chopped ingredients in a large bowl, and add mayonnaise, yellow mustard, lemon juice, Dijon mustard, and horseradish for an extra kick. Mix carefully and add salt and pepper to taste.
- Step 5: Spread egg salad on bread Spread the egg salad on your favorite bread, and enjoy!
- FACT: Did you know? Crossflow microfiltration membrane separation — or CMF — was shown to remove about 99.9 percent of inoculated Salmonella enteritidis from unpasteurized liquid egg whites.
You Will Need
- 6 large eggs
- Large pan and lid
- A knife
- u00bd medium onion
- 1 celery stalk
- 3 tbsp. parsley
- A dill pickle
- u00bc c. mayonnaise
- u00bd tsp. yellow mustard
- 1 tsp. lemon juice
- u00bd tsp. Dijon mustard
- u00bd tsp. horseradish
- Salt
- Pepper
- A loaf of bread
