Food recipes
Nana’s Egg Salad
Nana’s Egg Salad
Ingredients:
2 organic eggs, hard-boiled
1 teaspoon mayonnaise or Vegenaise
¼ teaspoon Dijon mustard
⅛ teaspoon sea salt
⅛ teaspoon paprika
Directions:
Pinch of cayenne
¼ teaspoon freshly squeezed lemon juice
Put the eggs in a mini food processor and pulse just 4 times or so, until they’re broken
down into small pieces. Alternatively, place them in a bowl and use the back of a fork
to break them up. Add the mayonnaise, mustard, salt, paprika, cayenne, and lemon
juice and process or stir until combined. Do a FASS check, then add additional salt
and lemon juice if needed. Serve immediately.
PREP TIME: 5 minutes · COOK TIME: Not applicable
STORAGE: Store in an airtight container in the refrigerator for 2 to 3 days.
Ingredients:
2 organic eggs, hard-boiled
1 teaspoon mayonnaise or Vegenaise
¼ teaspoon Dijon mustard
⅛ teaspoon sea salt
⅛ teaspoon paprika
Directions:
Pinch of cayenne
¼ teaspoon freshly squeezed lemon juice
Put the eggs in a mini food processor and pulse just 4 times or so, until they’re broken
down into small pieces. Alternatively, place them in a bowl and use the back of a fork
to break them up. Add the mayonnaise, mustard, salt, paprika, cayenne, and lemon
juice and process or stir until combined. Do a FASS check, then add additional salt
and lemon juice if needed. Serve immediately.
PREP TIME: 5 minutes · COOK TIME: Not applicable
STORAGE: Store in an airtight container in the refrigerator for 2 to 3 days.
Printed from https://recipe.bluelayer.org/recipe/69399/nana-s-egg-salad