Lynn demonstrates how to make a delicious egg salad. This makes a great sandwich, spread for crackers or you can put it in a lettuce leaf and make a salad. From Emeril.
Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery and mayonnaise. Stir until well blended. Transfer to a container, cover and refrigerate for at least 2 hours or up to 4 days.
Use as desired.
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Lynn's Recipes: April 2014