Using a food processor will get this recipe finished in minutes – Terry

Terry’s Egg Salad with a Zip

Yield: 19 ounces

Terry’s Egg Salad with a Zip

Ingredients

  • Ingredients
  • 9 large eggs
  • 1 tsp. capers
  • 1 T. chopped dill pickle OR pickle relish
  • 1 tsp. dijon mustard
  • ½ cup mayonnaise
  • pinch of celery seed
  • pinch of black pepper

Instructions

  1. Instructions
  2. Place 9 large eggs in saucepan in a single layer, cover with water by one inch
  3. Add one tsp apple cider vinegar to water
  4. Bring to a boil over medium high heat
  5. Cover pan and turn off burner
  6. Let set for 14 minutes (do not remove the lid during this time)
  7. Drain the hot water out of the pan, run cold water on top of the eggs, draining and refilling until the water is cool (about 4 or 5 times should do it!)
  8. Place eggs in a large bowl filled with ice water; this is going to make them so much easier to peel and will cool them rapidly so you can make your egg salad! Allow eggs to sit in bowl of ice water for 10-20 minutes. Peel eggs, cut in quarters.
  9. Place capers and pickle in food processor fitted with chopping blade. Pulse until chopped into very small pieces. Add quartered eggs and pulse until chopped into small (not tiny), pieces. Add mayo, dijon mustard, celery seed, and black pepper. Pulse just until combined. Taste for seasoning, add more pepper if desired. If it isn’t moist enough add a bit more mayo and a ¼ tsp of dijon mustard
  10. Note: If you don’t have a food processor, simply chop the ingredients up with a chef’s knife.

Notes

Makes 19 ounces (about 2 cups) of egg salad Using Your Food Processor makes this E-A-S-Y

http://cookinwithaterrytwist.com/2016/03/terrys-egg-salad/


TB Potato Salad 3