Egg & Onion Salad

So what happens when a local store puts eggs on sale for 99¢ a dozen?  Well... I come home with 12 dozen eggs of course!  Ok, I know... "Are you nuts???"  My mission is too make up a lot of stuff to freeze to have for a later date.  However this mission log details something that will not be going in the freezer.

This mission was relatively easy, with very few casualties.  We did loose one valuable member of our "egg landing party".  Little Eggy just didn't make it through the aquatic adventure like his other 11 team members.

This is a simple and tasty recipe.  You can spread it on some wheat free bread, cracker or tortilla.  I'll be posting a recipe for 2 different variations for those next, so stay tuned! 

Egg & Onion Salad

Ingredients:

8-10 eggs ( I used 12 )

6-8   spring onions and or 1 finely chopped yellow or white onion

4-6 Tbsp Mayonnaise or rendered chicken fat

To Taste: Mild french wholegrain mustard (optional with mayo)

1    Tbsp Chopped fresh parsley

Salt & Black Pepper 

Directions:

Boil eggs.  I cover eggs with cold water then slowly bring to a boil.  I let it boil a while then reduce the heat.  Timing will depend on your stove.

Chopped eggs roughly after removing the shells.

Mix all ingredients in a bowl to taste.

Chill and garnish to serve.