From time to time, we’ll add some of our favorite egg recipes.
I don’t know about you, but I hate mayonnaise. My mom used to slather it on sandwiches and we all hated it. I took my school lunches into my own mayo-free hands at a young age because I didn’t want to have mayonnaise sandwiches every day. “How do you eat egg salad, then?” you might be asking. Well, I’ll tell you. I use a mixture of sour cream and mustard powder and it’s delicious!
- 2 hard boiled eggs
- 1 tbs sour cream
- mustard powder, salt, pepper to taste
Mix the sour cream, mustard, salt and pepper in a bowl. If you like your salads gloppy, feel free to use more sour cream. Use enough mustard powder so that the mixture turns a very pale yellow. Chop up the eggs and mix them in with the sour cream.
Voila! Mayonnaise-free egg salad. Sometimes I like to throw in chopped carrots and onions. Or a can of tuna. But never celery. Celery is just crunchy water taking up space in my salad. Leave celery out of this!