Edna's Egg Salad
Serving Size / Yield
- 6 eggs
- 1 cup of mayonnaise
- 1 small onion, chopped in tiny pieces
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 teaspoon of paprika
Begin by placing the eggs in a sauce pan with water. Cook on high heat. After the water begins boiling, continue to cook on high for 15 minutes. Remove from heat and carefully dump out the hot water and add cold water. This will allow your eggs to cool down faster so that you can peel them.
When the eggs have cooled off, peel them and chop them into small pieces. Add the onion, salt, pepper, and mayonnaise. Stir so that all of the ingredients are completely incorporated. Add your paprika and stir again.
Spread the egg salad over bread to make a delicious sandwich. Take the leftovers and cover and place in the fridge. This should keep in the fridge for about a week.