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Mom’s Egg Salad
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Description
For those who like the taste of egg salad but not the chopped egg texture, this grated version is smooth and creamy.
Ingredients
- 6 whole Eggs
- ½ cups Low-fat Mayonnaise
- 1 Tablespoon Mustard
- ¼ teaspoons Curry Powder (optional)
- 2 Tablespoons Scallions, Chopped
- Salt And Pepper, to taste
Preparation
Cook the eggs for about 10 minutes in boiling water. Drain and run under cold water until eggs can be handled. Peel and refrigerate for 10-15 minutes.
In a separate bowl, combine the mayonnaise, mustard, curry and scallions. When eggs are cool, finely grate them into a bowl, add the dressing and season to taste.
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