Hey y’all! I’m Christina aka The Scrappy Housewife and I am so excited to be here at DeDe’s place sharing one of my favorite quick lunch recipes. If you can hard boil an egg, you can make this.
This recipe came from a high school friend who had discovered it at a restaurant and raved about it. She passed it along to me and it’s seriously the only egg salad I eat these days. So good!
Here’s what you’ll need:
– Adobo seasoning – If you’ve never tried this seasoning, I highly recommend it. You can find it in the Latin foods aisle. It’s great on just about everything, but we really like it on pork and chicken. And in egg salad of course. 😉
– Hard boiled eggs – How many you use is totally up to you, but three eggs will make two nicely sized egg salad sandwiches.
Quick tip – If you’re new to cooking and don’t know how to cook a hard boiled egg – fear not. Here’s the easy, no fail way to do it. Fill a sauce pan with cold water, place your eggs in the cold water and turn the burner on high. Bring the water to a boil. Shut off the burner and place a lid on the pot. Let them sit for 12 to 13 minutes. You’ll get perfect hard boiled eggs every time and no green ring around the yolk! Once my timer goes off, I pull them out of the pot, rinse them under cold water and pop them in the fridge to cool so they’ll be easier to peel later.
The Easiest Procedure You’ll Ever Follow:
Grab a potato masher and smash your hard boiled eggs. Sure, you could take the time to make nice, pretty cuts, but that’s not as fun, now is it? I love using the potato masher for this part. Super easy!
Next, grab a cereal spoon and throw a couple of spoonfuls of mayo into the eggs you just smashed.
Now add about a tablespoon of Adobo seasoning. You can add more if you want, but if you’ve never tried Adobo, I’d taste as you go. It doesn’t take a lot to go a long way.
Stir to combine.
Thanks for letting me guest post DeDe!
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