Wow! Apparently lots of people were just waiting with bated breath for me to post a new recipe; yesterday was the blog’s busiest day in quite some time. Anyway, here’s another weekend-friendly, super easy option for lunch/snack/hungry time.
I hate hard boiled eggs, but Dave likes them and I had a lot of extra eggs and didn’t want them to go bad. He made a specific request for egg salad, which I’ve never made before. So, here’s my best attempt at recreating something I’ve never made and which I don’t like. It passed the Dave Quality Test, so it must be good…it could easily be turned into potato salad as well.
- 4 hard boiled eggs
- 2 tablespoons dijon mustard
- 1/2 cup mayo (Miracle Whip)
- 1 green onion, diced
- 2 tablespoons red onion, diced very small
- 1 tablespoon white wine vinegar
- Several dashes of paprika
Be careful when boiling the eggs–don’t just drop them into the water like I did; they will crack!! After the eggs are boiled, chop them into small pieces. Add all the other ingredients, including lots of salt and pepper, and combine. It’s pretty basic. My grandma used to add diced radishes to potato salad, and I think those would go well in this too. Then, turn into a sandwich if that’s what you’re going for.