Egg Salad

1. 1

   Place eggs in a saucepan and cover with water.

2. 2

   Turn burner on high and bring to a boil.

3. 3

   Once boiling, turn heat down to medium-high and continue boiling for 8 minutes.

4. 4

   Turn heat off, drain off hot water and re-cover eggs in cold water, letting the water run and overflow the pot for a few minutes.

5. 5

   (This gets the eggs cool enough to handle; they will still be warm though.)

6. 6

   Roughly chop the eggs and place into a small mixing bowl; set aside.

7. 7

   Slice the green onion thinly and add it to your eggs.

8. 8

   Then add your mayonnaise, salt, and pepper, and mix.

9. 9

   Taste and adjust your seasonings to your liking.

10. 10

    You can eat it for breakfast with some sliced tomatoes and English muffins, or on a sandwich, or on toast with a bit of butter.

11. 11

    Either way, this is delicious!

No additional tips available.