Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Egg Salad
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
Serve this creamy egg salad on a bed of lettuce or on whole wheat bread for a quick lunch.
Ingredients
- 4 tbsp Hard boiled eggs, finely chopped
- 2 tbsp Packet of pickle relish
- 1/4 tsp Salt
- 1 tsp Mustard wet
- 1 tbsp Mayonnaise
Instructions
- Put the eggs in a pan of cold water. Simmer for 20 minutes.
- Cool promptly in cold water, then in refrigerator, so the eggs will be easy to shell.
- Remove the shells from eggs, and chop the eggs finely.
- Mix all the ingredients together.
Storage and Meal Prep Tips
Plan portions
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