Egg Salad Recipe
This variation on the egg salad recipe theme uses sweet pickle to give the mixture a tangy flavour. We quite often eat this or one of our other egg salad ideas as a light lunch with bread and butter instead of having boiled eggs. It really doesn't take much longer to make.
To make 2 servings:
When the eggs are hard boiled cool them quickly under cold water to stop the yolks from discolouring. Peel the eggs and chop them up in a bowl. Add the mayonnaise and the pickle and stir thouroughly. Add salt and pepper to taste. Can be eaten immediately or kept chilled for later.
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