Egg Salad Recipe

• 4 large eggs
• 2 Tbsp butter
• 2 Tbsp mayo
• 1/2 tsp mustard
• 1/2 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch paprika
• 1 pinch onion powder

Directions:

1. Boil eggs in salted water or water with a few slices of lemon added in (this makes eggs very easy to peel) for 10 minutes.
2. Transfer boiled eggs to a bowl with ice cold water for another 10 minutes, and then peel.
3. Cut each egg in half and place into a clean bowl.
4. With a fork, mash eggs into small pieces. Add butter, and continue to mash until the yolk portion is a smooth consistency.
5. Add all remaining ingredients and mix to combine.
6. Adjust salt and pepper to your taste if necessary.
7. Cover egg salad and chill in refrigerator for a minimum of 1 hour or overnight to set.
8. Enjoy this delicious egg salad with crackers, over a salad or sandwiches as seen here.