Aunt Thelma's 'Now Famous' Egg Salad

A family favorite, serve chilled.


using red or yellow bell peppers!

Items Needed: (for 2 servings)

  • 4 Hard Boiled Eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon honey mustard
  • 2 tablespoons shredded cheese of choice
  • 1/3 cup chopped yellow bell pepper (yellow works best color wise to match the eggs, but other bell peppers will work nicely too)
  • 1/3 cup white sweet onion (peeled & chopped)- optional
  • Salt & Pepper to taste

    To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.

    Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
    Promptly chill eggs so yolks stay bright yellow.

    Remove shells from eggs, chop with a clean stainless steel knife until the eggs are nicely diced. When peeling eggs start at the small end of egg.

    In a medium sized bowl, mix together chopped eggs, with all other ingredients. Chill.

    Great as a single dish, or in a sandwich. Keep refrigerated until served.
    Enjoy!



    Alternate ingredient suggestions:

  • leave out onions and add 2 tspns grated shredded cheese.
    or
  • 1/8 cup slivered almonds
    or
  • 1/8 cup english walnuts
    or
  • 2 tablespoons of Sweet Pickle Relish
    or
  • 1/4 cup seedless white or red grapes, if larger cut in half.


    or any combination of these for additional nutritional, focus enhancing incredible eggs!!, for your breakfast, lunch or dinner meals. Thanks Aunt Thelma, 7/15/07.

    • [Return to Recipe Index] [Rose Acre Farms home]

    © 2007 Rose Acre Farms. All Rights Reserved