I’m assuming everyone has a list of go to quick meals. We have a pretty sizable list: English muffin pizzas, pasta, mac & cheese, bean burritos, on occasion cereal. Tonight, though, I wanted something fast, but not any of the regulars. I decided on egg salad. For some reason, I haven’t had or thought about egg salad in ages. But if you think about it, egg salad is protein filled meal that’s quick and easy to make. Are there people who didn’t grow up eating egg salad? It was a staple around my house as a kid; even my mom’s pickiest eater and favorite child(Me) liked it.

Here is how I make egg salad.

Ingredients:

5 Eggs
Hellmann’s Olive Oil Mayo
Mustard
Dill Relish
Red Onion
Pepper

Process:

1. Put the eggs on to boil – proceed into living room to watch a little TV
2. After 10 – 12 minutes of boiling, cover in ice cold water. Peel eggs.
3. Chop eggs
4. Mix 1/4 cup mayo, 2 tablespoons mustard, 1 teaspoon finely diced onion, 1 tablespoon relish, lots of fresh cracked pepper
5. Add eggs to mixture and stir
6. Serve on toasted bread or roll (You must toast)

We may have had some chips leftover from our Super Bowl party.