Scrambled Egg Salad

This is something of a repost of a repost. My friend Ashley got this idea to make egg salad sandwiches with scrambled eggs instead of hard boiled eggs. Google turned up this recipe and I’m borrowing it from her.


7 large eggs, scrambled

1/2 cup mayonnaise

1 Tablespoon mustard

1/4 cup chopped green onion

4 sweet pickles (or dill), diced

Salt and pepper to taste


Scramble seven, large eggs in a nonstick pan. Turn them out on a cutting board and give them a good chop.

Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1 Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles and salt and pepper to taste. Mix until you have your desired consistency.

Refrigerate for one hour or longer before serving on your favorite bread or roll.


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