Egg Salad

Yield 4

In just a few minutes you can have a creamy egg salad. Serve it on your favorite bread or a on a bed of greens.



  1. In a small saucepan, place the raw eggs and cover with cold water.
  2. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes at a low boil.
  3. Remove from the heat and carefully drain off all the water. Cover with cold water and a few cubes of ice. You'll want to do this to stop the eggs from overcooking. Leave them to cool for about 10 minutes until they're easier to handle.
  4. Peel the eggs and dice them up.
  5. Place the eggs, celery, onion, mayo, mustard, and cheese into a small bowl. Stir to combine.
  6. Add black pepper to taste.
  7. Cover and refrigerate at least thirty minutes to chill.
  8. We like to serve this on potato bread or over a green salad.

Recipe by The Happy Housewife™ :: Cooking at