EGG SALAD - EITHER AS A SALAD OR ON TOASTED BREAD

Steps:

• To cook eggs:.
• Put in a steamer and follow steamer instructions OR.
• Place desired number of eggs [4-8] in pot.
• Cover with water by 1 inch.
• Bring to boil.
• Remove from heat and cover immediately.
• Let stand 12-13 minutes.
• Spoon out one egg at a time into cold water, then refrigerate.
• To assemble the egg salad:.
• Toast bread, if desired.
• Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really.
• Add mayo to taste.
• Add splashes of red wine vinegar to taste.
• Add celery flakes as desired.
• Add minced sweet onion to taste.
• Add more shredded and chopped lettuce to taste.
• Mix to bind.
• Add freshly ground pepper if desired.
• Add salt if you think it needs it.
• This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich.
• If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter.
• You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.