18 eggs hard boiled and then shocked in ice water to stop the cooking which prevents that dark color around the yolk. Because there were so many eggs I decided to bust out my food processor fitted with a large shred blade which created a nice texture (not pureed or baby food consistency). Transfer eggs to mixing bowl, add 3/4 cup mayo, 2 tablespoons mustard, 2 tablespoons Rice vinegar, 1/4 cup chopped dill, 1/2 cup chopped scallions, salt and black pepper to taste
Mix till incorporated
Scoop on to crackers and enjoy!
Scoop on to crackers and enjoy!
Must be especially tasty when the eggs come from the girls. ;)
ReplyDeleteRita,
DeleteIt was pretty yummy but as usual I make too much so I think some of this egg salad will be share with my parents tomorrow.
:) Natasha