Egg salad is an old-fashioned favorite. I don’t know how long it’s been around but I’m sure it’s an old recipe in general. Everyone seems to have their own tweaked version of the recipe that they’re most fond of. This is a very nice one if you are looking for economical food, or vegetarian food, or just a great sandwich. Some people like to eat egg salad on crackers, or of course you can use your favorite bread.
The type of bread you choose can make a big difference in the flavor. For instance,imagine the difference this sandwich could have if you use rye bread or sour dough bread. Or use white bread or wheat for less of a flavor change. The colder the egg salad is the better the taste. I like to make these sandwiches after the egg salad is cold, and then wrap them and put them in the refrigerator for a while so the bread gets cold too. Sounds like a summer time sandwich doesn’t it ? If you are fond of mustard you can increase the amount you use for a spicier taste.
1/4 cup of mayonnaise
1/4 cup miracle whip
1 teaspoon prepared yellow mustard
1/4 teaspoon of paprika.
1/4 cup chopped green onion, cut thinly
salt and pepper to taste
Add the eggs to a saucepan and cover them with cold water. Bring the eggs to boil and remove from the burner.Cover them and let stand in the hot water for 12 minutes. Remove the eggs from the hot water and let them cool off. Eventually,after they stop feeling hot put them in the refrigerator to make them cold.
You can peel eggs easier if they are cold. After a few hours you can peel the eggs. Chop or mash the eggs,whichever you prefer. Some people use a food processor. Place the chopped eggs in a mixing bowl, and stir in the mayonnaise, mustard,paprika and green onions.
Season with salt, pepper.
Refrigerate for 1 to 2 hours.