The Best Damn Egg Salad

I did quite a bit of cooking this week (I'll be posting those recipes soon!). One of the things I made was egg salad for my lunch. We always have a lot of eggs around, so egg salad is popular in our household and it goes quickly (this one lasted in the fridge for a whooping two days). I decided to include this mini-recipe in the blog because it is:

The Best Damn Egg Salad

Ingredients (Warning! This is one of the few things I can make without looking at a recipe, therefore I get to be one of those pretentious cooks who says "a dash of this and pinch of that):

Hard-boiled eggs
Mayonnaise
White onion
Not-so-secret-secret-ingredient (Hint: it's Curry Powder!)

Serves: Varies (on how much you feel like making or how greedy everyone is. I'm very greedy) (Calories: 200-ish); Prep time: 10 minutes (not including the time it takes to hard boil the eggs); Cooking time: nothing to cook!

Directions:
1. Peel the hard-boiled eggs and dice them into fine pieces. I have a handy dandy egg slicer, so I put it in one way and then the other.

2. Chop the onion into equally fine pieces. In terms of amount, it depends. You decide how many eggs you want to use, for starters. I like my egg salad to be pretty onion-y, so I do about two parts egg to one part onion. If you want more or less onion, that's totally up to you. This is how much I used in comparison to the egg:

3. Add the mayonnaise. Again, ratio-wise, it's really up to you. I used this much:

4. Now for the not-so-secret-secret-ingredient!

This is where the superior flavor comes from. Once you add curry powder to your egg salad, no other egg salad will ever come close. This is how much I put in:

5. Mix.

6. Serve on your favorite bread or spoon it directly into your face. I always make an open face sandwich to maximize my egg salad consumption. Because I'm greedy.

My dogs never left my side while I was making my lunch.

Recipe Review: Need I say more? No, because this is the best damn egg salad.

Happy eating.

Cheers,
Emma