Description
This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce.
Ingredients
- 3 eggs
- ¼ cup fat-free mayonnaise
- ¼ cup light sour cream
- 1 ½ teaspoons Chinese hot prepared mustard
- 1 stalk celery, finely chopped
- 5 pimento-stuffed green olives, chopped
- 1 tablespoon sweet pickle relish
- ¼ teaspoon paprika
- 1 pinch red pepper flakes
- salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15minutes. Drain hot water
- and run eggs under cold water to chill. Crack shells by rolling on the counter
- and peel.
- Place eggs in the container of a food processor
- and briefly pulse to chop. Transfer the eggs to a medium bowl
- and stir in the mayonnaise
- sour cream
- Chinese mustard
- celery
- olives
- and relish. Season with paprika
- red pepper flakes
- salt and pepper. Taste
- and adjust seasoning to your liking.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4