Beans & Barley Restaurant's Egg Salad Recipe

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Ready in: 30-60 minutes
recipe difficulty 2/5

Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
12 eggs
1/2 cup good-quality mayonnaise
1/2 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon white pepper

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Directions:

Cover eggs with cold water and bring to a boil. Immediately turn off heat and let pan sit, covered, 20 minutes.

Pour off hot water and cool eggs in an ice bath for 5 or 10 minutes. Peel eggs and place them in a large bowl. Chop eggs, add remaining ingredients and mix well.

Serve over a homemade white bread or a soft-textured whole-grain bread.

This recipe from CDKitchen for Beans & Barley Restaurant's Egg Salad serves/makes 6

Recipe ID: 39358

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Please note:
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.