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Everyone likes egg salad - why not make it a special one? The silver medal winner "Under the Sea" mustard is so delicious on eggs, it's just natural to use it in the egg salad.
For 4 portions:
Boil the eggs till they are hard. Let them cool down and peel them. Cut the eggs in little cubes using the egg slicer (so much easier). Cut the egg once in slices, turn a quarter clockwise, cut again, turn the egg (careful) again and cut. That should give you wonderful cubes.
Add all the rest of the ingredients with the eggs, mix thoroughly. This recipe is good for 4 toasts.
This recipe can be variated with adding some bacon, pickles or cucumbers or pineapple.
Your Mustard Lady