It’s Wednesday Casserole day. So why am I telling you about egg salad. Let’s use our imagination and pretend this is a cold casserole. Could be, couldn’t it? I mean, who wants to eat a casserole in this hot weather? Okay, I would. What won’t I eat is more the question.Boil those eggs. Depending on how many you are going to feed will depend on the amount. It’s just my husband and me, but he LOVES egg salad. He tells the story of how he grew up on egg salad, that they were poor and ate egg salad all the time. I would think you’d hate egg salad if that’s all you ate growing up.
I usually boil at least 6 eggs. I found a trick peeling eggs. After you’ve boiled them, run cold water over them. Take the egg and roll it so that the shell cracks and keep it in the water for at least an hour. Then peel your eggs.
Chop them up. Add enough mayonnaise (I use Miracle Whip) to moisten the eggs, along with some pickle relish and salt and pepper, according to your taste.
Pile it on the bread and dig in. Something that would be good on it is a sliced home grown tomato. Mmmmm.
Ingredients:Eggs
Mayonnaise
Pickle relish
Rating & Type: EE/V
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