Egg salad is something I often have on hand in the refrigerator, to enjoy as a quick lunch or snack when I'm short on time. I like having purple cabbage in it because I always enjoy a little crunch in my salad, but you can omit it to keep a smooth texture. I like to serve this egg salad with my 40-minute bread buns, or as a dip with some rye chips or nutty crackers. I hope you give this recipe a try! Enjoy.
Easy Egg Salad
Makes 6 cups of salad
3/4 cups mayonnaise
1 tablespoon good quality hot mustard
3 cups shredded cheese
2 cups shredded purple cabbage
1/4 purple onion, finely diced
5-6 garlic cloves, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1. Place the eggs into a saucepan and fill with water to cover the eggs entirely. Bring to a boil over high heat, then let them boil for another 5 minutes. Remove from heat and fill with cold water. Peel the eggs (they are easier to peel while they are still warm).
2. In a large bowl, add the mayonnaise and the hot mustard and mix. Using the largest holes on a box grater, shred the eggs and place into the large bowl. Add in the cheese, purple cabbage, purple onion, the minced garlic and mix until combined. Taste for seasoning and add the salt, pepper and cayenne pepper as desired. Enjoy.
All content is my own unless otherwise stated.