Cynthia's Egg Salad

Presented by Chef Cynthia Ferich

4 Large Eggs, Hard-Boiled

2 Tablespoons Mayonnaise

¼ teaspoon salt

1/8 teaspoon pepper

Peel the hard-boiled eggs and wash under cold water to eliminate any remaining shells. Drain on paper towels. In a medium-sized bowl, finely chop the eggs and add remaining ingredients. Mix until well-combined. Chill.

Serve on bread, toast or salad.

Yield:  1 cup

Recipe may be doubled, tripled, etc…

© 2017 Cynthia Ferich All Rights Reserved