Egg Salad

Egg salad for breakfast?  Yummy comfort food any time.

Follow this link to the recipe:

Egg Salad

•   Four eggs, hard boiled (see notes for an easy, foolproof way to do this)
• Four slices whole wheat bread
• 1T mayonnaise
• 1T plain yogurt (optional)

Night before:

 Hard boil eggs, then refrigerate.  Cook more than you need and keep in the refrigerator for snacks, to mix with tuna for a lunch, and more.  Mark hard boiled eggs with a pencil – mine say ‘HB’   Not too original, but I don’t have to worry about getting a raw egg when I wanted a cooked one, or vice versa.

Next morning:

Peel eggs and put into warm water to bring to room temperature.

While bread is toasting, mash eggs roughly with a fork

Mix in mayonnaise and yogurt if you want a slightly looser salad. 

NOTES:

• To hard boil eggs – put in a pot, cover eggs with cold water, set on medium heat and cover. Bring to a boil, and let boil 3 minutes.  Turn off heat, and let sit, covered for 15 minutes or more.  Eggs will be cooked perfectly.  If you have some older eggs, use them – they tend to peel more easily.