AMAZING SUMMER EGG SALAD
Let me ask you a question... what is more American than egg salad? Here's a simple egg salad that's sure to please. It's easy to assemble, and if you have a chance to allow it to sit for a few hours (or overnight), the flavors will taste even better. I made mine with some sweet relish (optional), and it really kicked it up. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Salads
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your ingredients.
- Chef's Note: I apologize for the lack of step-by-step photos. I was making this dish for a lady's group Sunday brunch. I did, however, manage to get the finished result... Anyway, it came out so yummy that I just had to post it.
- Chef's Note: To bake the garlic, wrap it in parchment paper with a bit of olive oil, and place into a 325f (160c) oven, for fifteen minutes, remove, and allow to cool.
- Chop the hard-boiled eggs, chunky style.
- Chef's Tip: You might want to remove the shells from the eggs before chopping. That is unless you like crunchy egg salad.
- Add all the ingredients, except the eggs in a large bowl, and mix thoroughly.
- Add the chopped eggs.
- Gently toss until the eggs are completely coated.
- Cover and refrigerate for at least 1-hour before serving.
- PLATE/PRESENT
- Serve on a large lettuce leaf, and sprinkle with a bit of sweet paprika. Enjoy.
- Keep the faith, and keep cooking.
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