Tuesday, December 4, 2012

I LOVE a good ole' egg-salad sandwhich for lunch :) Here is my recipe...hope you enjoy!

Fantastic Egg Salad

6 eggs, boiled, peeled and chopped

1 T sour cream

3 T mayo

1 t. sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup sweet pickles, chopped

Dash of hot sauce

Salt and pepper to taste.


Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

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