Egg Salad by Kathy Bourek
Hard boiled eggs
Miracle Whip salad dressing (I use the Light kind)
Hard boil desired number of eggs. Peal away shell and rinse off. Cut and remove yolks. Dice up egg whites in a small bowl. Cream yolks (usually too soft to slice) over egg whites. Add a spoon full or two of Miracle Whip. Stir. Test to your desired taste. Chill until ready to serve.
- I like it best on wheat bread. You might want to dress it up with lettuce and slice of tomato.
- I also Rachael Ray serve egg salad on a toasted baguette last week. She put out bowls of possible toppings including crisp bacon, crisp Prosciutto ham, diced tomatoes, slicked olives, and paprika.