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| Egg Salad By The Righteous Kitchen |
This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.
The year is 2023, and egg prices have sky rocketed. It is not uncommon to pay $7, or more, for a dozen eggs. So why am I making egg salad? A local grocer had large eggs on sale the past few weeks, and I bought a few dozen. Looking back, I shouldn’t have. The price of $2.50 per dozen got the best of me.
How to use up the eggs? Egg salad, of course! This is a simple recipe. I’ve experimented, adding various spices, but I prefer the straight forward deviled egg taste, of this salad.
Give this Breakfast Salad Bowl a look. It's a unique way to incorporate eggs into a salad. Still have eggs to use up, there's always Bacon And Chives Deviled Eggs. They are impressive! Warning, they won't last long.
Ingredients:
5 Perfectly Boiled Eggs
1/8 Teaspoon granulated garlic
1/8 Teaspoon onion powder
1/8 Teaspoon pepper
2 Teaspoons mustard
3 Tablespoons dill pickle, minced
3 Tablespoons mayonnaise
Directions:
Slice Perfectly Boiled Eggs in half. Place yolks in a medium sized mixing bowl. Mash yolks with a fork. Dice egg whites, and stir with yolks. Season with garlic, onion, and pepper. Stir in remaining ingredients.
Serving suggestions:
Egg Salad Sandwich
Egg Salad and Crackers
Egg Salad on Bed of Mixed Salad Greens
Tomato Stuffed with Egg Salad
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