Deviled Egg Salad

I bet it's happened to a great deal of us: You forget your grocery list at home and you pick up a carton of eggs you didn't really need. If you only eat one egg in the morning, or just on weekends, you probably wouldn't make it through that second pack before they went bad. 

When I find myself with an abundance of eggs, I often end up pickling them, or tossing one on a sandwich at every meal.  One quick way of using quite a few of the little stinkers, is egg salad. Probably not your thing if you aren't a fan of the shelled treasures, but egg salad is one of the southern staples I picked up along my travels. 

8 eggs (uncooked in the shell)

4 teaspoons squeezed prepared horseradish

1/3 cup mayonnaise

1/2 teaspoon hot sauce

1 teaspoon whole grain mustard

1/4 teaspoon celery seed

1 teaspoon sliced chives

1/2 teaspoon dill weed

1/4 teaspoon salt

Fill a medium bowl with ice and water

Place the eggs in a medium sauce pot

Fill the pan with room temperature water, covering the eggs by an inch

Bring the pan to a boil over high heat

Cook for eight minutes

Poor off the hot water and crack the eggs slightly

Place the cracked eggs into the ice water

After about three minutes the eggs will be cool and ready to peal

Remove all the shells and  four of the egg yolks, save the four extra whites

Dice the whole eggs and egg whites into about quarter inch pieces

Place the diced eggs and the remaining ingredients in a medium bowl

Stir together, breaking up the yolks, until the mixture is homogeneous

Serves 2-4  

Slightly spicy but ultra creamy egg salad, may not sound or initially look appealing, but it is a treat when smeared over a soft piece of bread with some crisp lettuce. I'd break out this treat when you have all those extra Easter eggs laying about in a few months, but really- why wait!

Keep Eating,

JTFussy