It came to a point that my coworkers wanted me to make my egg salad for every breakfast celebration. I enjoyed all the compliments. I made it with love and they tasted it. I miss them terribly and keep all thos memories in my heart. Thank you all for your friendship....and lots of laughs.
OK, here is the recipe - its really quite simple:
12-14 boiled eggs, cleaned and grated, yes I said grated
Salt and pepper to taste
1 Tbsp any mustard
1/4 cup sour cream
6 olives, chopped (your favorite)
1 quarter onion, grated
1 large stalk of celery, peeled and chopped
1/2 roasted red pepper, chopped (opt)
1/2 cup chopped pickle
**Secret ingredient: shhhhh, don't tell anyone, OK?
**small peeled potato, boiled with the eggs, mashed and added to the egg salad, blending together**
The potato adds texture that becomes creamy, mixing well with all the ingredients. It is an optional ingredient; you don't have to add it.
1/2 cup real good mayonnaise (I only use Trader Joe's)
Eggs should be cold before placing into bowl. Mash and add the potato. Add remaining ingredients and mix thoroughly. Place in large bowl and decorate with slices of tomatoes all around the bowl or with slices of cucumber or both.
Serve with crackers, bread, mini bagels or lettuce leaves, wrapped.