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eggstatic egg salad

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Quick and Easy

Eggstatic Egg Salad

"I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight."

Ingredients

  • 6 large eggs, unbroken
  • 1 stalk celery, complete with leaves chopped fine
  • 2 tablespoons fresh chives, chopped fine
  • 1 tablespoon fresh Italian parsley, chopped fine
  • 1⁄8 teaspoon coarse black pepper
  • 1⁄4 teaspoon balsamic vinegar
  • 1⁄2 cup mayonnaise, more if desired for consistency
  • 24 -40 24 -40 slices rye bread or 24 -40 slices crackers

Directions

  • Place unbroken eggs in a pan of cold water.
  • Turn on cook top burner.
  • Place pan of eggs on burner and bring to a boil.
  • Turn down heat on element and allow to continue boiling for approximately 5 minutes.
  • Remove from stove element and set aside.
  • In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
  • Remove eggs from pan of water.
  • With the blade of a table knife, chop the cooked eggs in half.
  • Scoop out the cooked eggs; discard the shells.
  • With a kitchen fork, crush the cooked egg halves.
  • Transfer vegetables to crushed eggs.
  • Mix well with mayonnaise.
  • Add more mayonnaise as you wish for personal consistency preference.
  • Spread mixture generously on bread (s) or crackers of your choice.
  • Serve to squeals of delight.

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