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Picnic Egg Salad

(0 Votes)
Updated April 06, 2017
Picnic Egg Salad
SERVES
4
COOK TIME
15 Min

This Picnic Egg Salad will make you want to pack a basket and a blanket right now! With the zest of lemon and the zing of cayenne pepper, this egg salad is so tasty that it's easy to see why it's such a popular choice.

What You'll Need:
  • 12 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Place eggs in a large saucepan and add enough water to cover them; bring to a boil over high heat. When water begins to boil, remove saucepan from heat, cover, and let sit 20 minutes.
     
  2. Drain off hot water and run cold water over eggs. Add some ice cubes to water and let eggs cool 5 to 10 minutes. Peel, then finely chop eggs in a large bowl.
     
  3. Add remaining ingredients and mix until well blended. Cover and chill at least one hour before serving.
     

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Instead of Mayo, use tartar sauce!

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