Ingredients
For the Salad:
- 6 eggs, hardboiled and chopped roughly
- ¼ cup (60ml) mayonnaise (Hellman’s works well)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard powder
- Salt and pepper to taste
To Serve:
- Ritz crackers or similar
- Fresh dill sprigs (for garnish)
Method
- Start by placing the eggs in an empty saucepan.
- Add cold water, bring to a boil and simmer for 12 minutes.
- When the eggs are cold, remove them from the water and gently crack and peel them.
- Rinse the peeled eggs under cold water and let them dry a bit.
- Take the eggs and roughly chop them into about ¼-inch pieces.
- In a bowl mix all the other ingredients with a fork until well blended
- Gently stir in the chopped eggs until they are completely covered, adjust the mayonnaise as necessary - you want these slightly on the dryer side.
- Add salt and pepper to taste.
- Divide the prepared egg salad over crackers, melba toast or even in big lettuce leaves.
- Top this with a small sprig of dill
- Place on a platter and gently cover with plastic wrap, then chill until serving.
Notes
- Variations to the recipe include chopped crispy bacon and finely chopped celery.
- This appetizer is a play on the deviled egg appetizers that are so popular with partygoers.
- The nice thing is though they are much easier to make and also will not cost you a lot.
- You may even have most of the ingredients on hand so you could make them up for a snack for the kids to enjoy after school.
- The truth is once you try these you may just decide to forget deviled eggs altogether and substitute this recipe and save yourself the extra work.
- After all, the prep work for a party shouldn’t take up all your free time, like anyone has any of that these days anyway!