Today's recipe is a timeless classic from Jill McKeever of Simple Daily Recipes. She was nice enough to take the time to be my guest, and I am honored that she felt that my little blog was worthy of her visit.
Zesty Egg Salad
Fresh, bright and with a little heat, this egg salad can be eaten on a bed of spinach or between two slices of your favorite whole grain bread. It's bright color makes it pretty enough to serve on crispy baguette slices for party appetizers. OH! Or you could place a dollop of egg salad into lettuce cups or rolled up in large spinach leaves. Any way you want to serve the salad, it will be delicious.
HERE'S ALL IT TAKES To make 6 servings
6 hard-cooked eggs cup diced celery tablespoon grated onion salt and fresh ground pepper to taste a healthy dash cayenne 1/2 cup fresh mayonnaise
Cut up the eggs coarsely; add the celery, grated onion, seasonings and mayonnaise. Mix lightly.
Serve in any way I've already mentioned. The taste grows bolder after it has had time to chill in the frig. Can easily be made a day ahead of serving.