Egg Salad
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
What goes in
- 4hard boiled eggs
- 9.8 mlpickle relish
- 2½ mlsalt
- 4.9 mlmustard
- ¼ cupmayonnaise
How to cook it
- Place the eggs into a pot and cover with cold water.
- Bring the water to a simmer and cook the eggs for 20 minutes.
- Transfer the eggs to cold water and then chill them in the refrigerator to make peeling easier.
- Peel the shells off the eggs and chop the whites and yolks into small pieces.
- Combine the chopped eggs with the relish, salt, mustard, and mayonnaise in a bowl and stir until well mixed.
Kubbord keeps track of the food in your kitchen and tells you what you can cook with it, before anything goes off.
Get notified when Kubbord launches
Kubbord is being tested now. Leave your email and we'll send you one email when it's on Google Play.
On Android? Try Kubbord early →
One email at launch, plus one to confirm your address. Nothing else, and you can leave any time. How we keep it.