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A classic egg salad with the addition of a “secret” ingredient. I love the little “something” this ingredient adds.
Dice the eggs into small cubes and place in a medium bowl. Add the rest of the ingredients and stir gently to combine. We like to serve our egg salad on toasted bread or hamburger buns.
Tip: To cook hard-boiled eggs, place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about 1 inch or so. Turn burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes, immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly with no green rings around the yolk!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!