Sunday, November 18, 2007

Egg Salad


I made this for a baby shower and topped it with alfalfa sprouts. Was very yummy and got rave reviews!
  • 8 hard-cooked eggs, diced or mashed (however you like it)
  • 1 cup mayonnaise (I used 1/2 c. mayo, 1/2 c. miracle whip for a little zing)
  • 1/4 cup dried onion flakes
  • 1/2 teaspoon salt
  • 1 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon dill weed
  • 8 slices bread

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches. Or, for more of an appetizer, use a cookie cutter to cut our shapes from slices of bread , top with egg salad and serve open faced.

3 comments:

Chris said...

i'm not a big egg person but i like the presentation! that's a cute baby shower idea.

Chris said...

ya right chris would not use the word cute. this is jenny.

Jen Scott said...

I love anything with eggs... I love the hearts, what a cute idea!