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Picnic Egg Salad
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- SERVES
- 4
- COOK TIME
- 15 Min
This Picnic Egg Salad will make you want to pack a basket and a blanket right now! With the zest of lemon and the zing of cayenne pepper, this egg salad is so tasty that it's easy to see why it's such a popular choice.
What You'll Need
- 12 eggs
- 1/2 cup mayonnaise
- 1 teaspoon grated lemon peel
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
-
Place eggs in a large saucepan and add enough water to cover them; bring to a boil over high heat. When water begins to boil, remove saucepan from heat, cover, and let sit 20 minutes.
-
Drain off hot water and run cold water over eggs. Add some ice cubes to water and let eggs cool 5 to 10 minutes. Peel, then finely chop eggs in a large bowl.
-
Add remaining ingredients and mix until well blended. Cover and chill at least one hour before serving.
Notes
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msimpson45 4963255
Oct 31, 2012
Instead of Mayo, use tartar sauce!
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