Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 2 cups. 8 hard-boiled eggs, peeled ½ cup mayonnaise ¼ teaspoon yellow mustard 2 tablespoons rice vinegar ½ teaspoon onion powder Salt and pepper to taste Chop eggs and

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Yield: 2 cups. 8 hard-boiled eggs, peeled ½ cup mayonnaise ¼ teaspoon yellow mustard 2 tablespoons rice vinegar ½ teaspoon onion powder Salt and pepper to taste Chop eggs and

Recipes

Easy Egg Salad

Spread on your favorite bread for lunch — or on crackers for a satisfying snack.

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easy egg salad

Yield: 2 cups.

8 hard-boiled eggs, peeled
½ cup mayonnaise
¼ teaspoon yellow mustard
2 tablespoons rice vinegar
½ teaspoon onion powder
Salt and pepper to taste

Chop eggs and place in a mixing bowl. In a separate bowl, whisk together mayonnaise, mustard, vinegar, and onion powder. Pour dressing over chopped eggs and mix well. Add salt and pepper to taste. Refrigerate egg salad 1 hour before serving.

“There’s nothing better than the taste of fresh, local eggs. I get mine weekly from Massey Creek Farms at the Greensboro Farmers Curb Market.” — Lynn Wells

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This story was published on Mar 02, 2016

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.