I love finding a new way of making something, especially when it’s something so obvious and you wonder why you never thought of it yourself.
I saw this over at It’s All Gouda. Paula used scrambled eggs, as opposed to hard-boiled eggs, to make egg salad for a sandwich. Brilliant! I love egg salad but by the time I remember to boil the eggs, well, it just never happens.
This method makes egg salad available all the time, without forethought. Perfect.
My husband loved it, especially because I served it with Cool Ranch Doritos. Does anyone else have trouble functioning when there is an open bag of Cool Ranch Doritos in the house? I swear that bag calls to me from the cupboard until it’s gone. Maybe it’s just me. I can live with that.
I scrambled seven, large eggs (whatever was left in the carton) in a nonstick pan. I then turned them out on a cutting board and gave them a good chop.
I added the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1 Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles and salt and pepper to taste. Mix until you have your desired consistency.
I served it on a hoagie roll with romaine lettuce and thick sliced tomato.
You can make any version of egg salad you want, just use scrambled eggs, it’s so much easier.
Scrambled Egg Salad
Adapted from It’s All Gouda
7 large eggs, scrambled
1/2 cup mayonnaise
1 Tablespoon mustard
1/4 cup chopped green onion
4 sweet pickles (or dill), diced
Salt and pepper to taste
Scramble seven, large eggs in a nonstick pan. Turn them out on a cutting board and give them a good chop.
Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1 Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles and salt and pepper to taste. Mix until you have your desired consistency.
Refrigerate for one hour or longer before serving on your favorite bread or roll.
Amounts of ingredients will change depending on how many eggs you use.
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