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Egg salad according to grandma's recipe

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Ingredients for 4 servings:

  • 5 eggs
  • 2 tomatoes
  • 5 cucumber(s), sour
  • 1 tbsp mustard
  • Milk (canned milk)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the eggs, tomatoes, and cucumbers. Then mix. Stir in 1 teaspoon of mustard and add enough canned milk until it reaches a creamy consistency that doesn’t taste like mustard. Season with salt and pepper. It’s perfect for using up low-fat eggs after Easter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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