Auntie Andis Egg Salad For Littles Little 1 Longmeadow Recipes

SIMPLY EGG SALAD

Steps:

• Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
• Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
• Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
• Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

AUNTIE ANDI'S EGG SALAD FOR LITTLE'S LITTLE #1 LONGMEADOW

Steps:

• Hard boil the egg; placing the eggs in a pot and cover with cold water by a 1/2-inch. Bring water to a very gentle boil. Turn off the heat, cover, and let sit for exactly (in pot) 12 minutes. After the time has passed place cooked eggs in a bowl of ice water ready until ready for use.
• Crack egg and peel shell off. In a medium mixing bowl, place eggs in bowl and smash with a fork. You want chunks of both yellow and white. Do not over mash.
• Add mayonnaise starting with 1 teaspoon. If you want more, go ahead and add, although I am a less mayonnaise type of gal.
• Use the mayonnaise just enough to get the eggs to stay together.
• Add salt and pepper as you prefer. I prefer to add salt, (1/8 teaspoon coarse salt to taste). I prefer lots of pepper too however; you chose what you like best. I start with 1/8 teaspoon and go up from there.
• Gently add celery and basil or chives if using.
• Toast bread until medium dark. I place one or two lettuce leaves on toast (dry) then top with egg and bean sprouts. I don't use mayonnaise or anything on either side of toast, again your preference here. I really like the egg salad to shine through and not be overtaken by more mayonnaise or butter.
• Top with lid, mash down a bit, and take a deep bite. Oh yum!