-
-
My review
Egg Salad with Chopped Gherkins
1
SUNSETINAZ
"This classic egg salad works well in sandwiches, on crackers, in a lettuce cup, or in a tomato half."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 347Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place eggs in a large saucepan and cover with cold water. Bring to a boil and remove from heat. Cover the saucepan with a lid and let sit until eggs are cooked through, 10 to 12 minutes. Drain and rinse with cold water until eggs are cold. Peel and chop eggs.
- Stir chopped eggs, mayonnaise, green onion, celery, gherkins, brown mustard, and dry mustard together in a bowl. Season with salt and black pepper. Sprinkle paprika over the top.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
4/23/2015
Enjoyable lunch served inside a medium-size tomato with pulp scooped out. That little bit of dry mustard gives this a tang.
8/28/2017
Best egg salad recipe I've tried. Delicious. I cant be bothered to finely dice eggs....used a potato masher :-) Worked great.
4/30/2017
Had to substitute finely diced onion didn't have scallions. Really like this salad with crackers
7/31/2016
This was a very nice lunch with some nice summer tomatoes, and a good egg salad. You could change for your liking easily,
3/22/2016
I was looking for a recipe with pickles, and I followed it as written. It was bland, good but bland.