Scrambled Egg Salad - WSFA.com Montgomery Alabama news.

May 23, 2001

Scrambled Egg Salad

About 1 1/2 cups

  • 6 eggs
  • 1/3 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  1. Break the eggs into a microwaveable pie plate; mix just until yolks mix with whites.
  2. Microwave on high for about two minutes, or until eggs start to set around the degrees. Push the edges to the center of the plate and repeat at 1 minute, until eggs are set.
  3. Allow set eggs to cool, then chop finely. Add the remaining ingredients; mix well. Serve or cover and chill until ready to serve.
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