Not-Too-Wet Egg Salad
| Prep Time: 5 min | Serves: 6 |
| Cooking Time: 15 min | Yield: 2 cups |
I don't like my egg salad drippy and I'm not a huge fan of the taste of mayo. This egg salad is delicious and a little on the drier side.
Ingredients
- 8 egg
- 1 1/2 tbsp Mayonnaise
- 2 tbsp Dijon Mustard
- 1 tbsp Water
- 1/2 tbsp Paprika
- 1/2 tsp Garlic Powder
- 0 tsp Salt*
- 1/2 tbsp Pepper, Black
- 1 medium stalks Celery
- 1 oz Onions, Green
Directions
Boil eggs for 15 minutes on high, then set in cold water to cool down. Crack and peel eggs.
Separate yolks from whites. Dice whites and set aside.
In a bowl, mix together egg yolks with all other ingredients until it is a well blended paste. When you're done, add the diced whites back in. Dice celery and green onions and add to mixture. Voila! Egg salad.