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Egg Salad Recipe


2 eggs

1 1/2 tablespoons olive oil

1/2 teaspoon lemon zest

1 teaspoon minced fresh parsley

1 teaspoon mustard powder

1 teaspoon salt

1 teaspoon dried basil

2 tablespoons black pepper

1 teaspoon dried oregano

1 teaspoon ground black pepper

1/2 teaspoon salt

1 dash hot pepper sauce


Heat olive oil in a medium saucepan over a medium heat. Gradually add bread crumbs and eggs; stir to coat. Mix together with olive oil and lemon zest. Transfer bread mixture to a small bowl.

Heat lemon zest in a large bowl, stirring regularly. Mix mustard powder, salt, basil, pepper, oregano, pepper, and salt into bread mixture. Stir into bread mixture.

Pour egg mixture into a large bowl. Gradually pour over bread mixture, pressing gently to get egg mixture in and out of mixture. Toss with salt, pepper, oregano and pepper sauce. Toss until coated. Transfer to sterilized container or plastic container.