Wednesday, February 4, 2015

Egg Salad

Recorded February, 2015. The wise cook keeps a supply of shelled, hard-cooked eggs on hand to provide a ready source of solid nutrition as well as a useful ingredient. This recipe yields a satisfying filling for a sandwich or mounded on a lettuce leaf as carbohydrate-free small plate. Ready in less than 5 minutes.
1 cold hard-boiled egg, shelled
1 T mild onion, finely minced
1 T mayonnaise
1/8 t pepper sauce
salt and pepper to taste
Finely dice the egg and place in a small bowl, mix in the onion, and mash together with a fork until smooth. Mix in the mayonnaise, hot sauce, salt, and pepper until well combined. Makes 1 or 2 servings.