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Instead of grabbing fast food for lunch, here’s a healthy alternative.  This is my easy Egg Salad Sandwich Recipe.

Egg Salad Sandwich Recipe – Easy and Healthy

Perfectly hard-boiled eggs are mashed, then mixed with mayonnaise, Dijon mustard, celery, and dill pickle relish, for a creamy egg-salad-sandwich filling.

Egg Salad

Perfectly hard-boiled eggs are mashed, then mixed with mayonnaise, Dijon mustard, celery, and dill pickle relish, for a creamy egg-salad-sandwich filling.

Egg Salad Recipe  YOU WILL NEED  4 hard-cooked eggs, peeled and chopped 2 tablespoons mayonnaise, or Greek yogurt (try our homemade mayonnaise) 1 medium-length celery stalk, finely chopped (about 3 tablespoons) 1 tablespoon finely chopped chives, parsley or dill 1 teaspoon fresh lemon juice Salt and fresh ground black pepper, to taste

Simple, 6 Ingredient Egg Salad

Egg Salad Recipe YOU WILL NEED 4 hard-cooked eggs, peeled and chopped 2 tablespoons mayonnaise, or Greek yogurt (try our homemade mayonnaise) 1 medium-length celery stalk, finely chopped (about 3 tablespoons) 1 tablespoon finely chopped chives, parsley or dill 1 teaspoon fresh lemon juice Salt and fresh ground black pepper, to taste

Delicious ham and egg cupcakes for breakfast recipe that is ready in 20 minutes! Freezer-friendly, too!

Ham and Egg Cupcakes for Breakfast

Easy Egg Salad, For Sandwiches. You probably already have all the ingredients in the house!

Easy Egg Salad, For Sandwiches. You probably already have all the ingredients in the house!

The Masters Egg Salad - I made it without the vinegar and celery.  Matt doesn't like the celery in it, and I was afraid adding the vinegar would make it too liquidy/runny.  It was really good, but a little on the salty side for me.  I used the 1/2 tsp in the recipe, but I'll probably use about half of that next time!

The Masters Egg Salad

The Masters Egg Salad - I made it without the vinegar and celery. Matt doesn't like the celery in it, and I was afraid adding the vinegar would make it too liquidy/runny. It was really good, but a little on the salty side for me. I used the 1/2 tsp in the recipe, but I'll probably use about half of that next time!

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