Scrambled Egg Salad
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When we're scrambling to get lunches made and everybody out the door in the morning, what could be better than a quick 'n' creamy egg salad? It's perfect for packing in the kids' lunch boxes and even having on hand for a nourishing snack!
What You'll Need
- 6 eggs
- 1/3 cup mayonnaise
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
What to Do
- Break the eggs into a microwave-safe pie plate; mix just until the yolks and whites are combined.
- Microwave at 100% power for 1-1/2 to 2 minutes, or until the eggs start to set around the edges; push the edges to the center. Repeat at 30-second intervals, until the eggs are just set.
- Allow to cool then chop finely. Add the mayonnaise, mustard, salt, pepper; mix well. Serve, or cover and chill until ready to serve.
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