{"id":27439,"date":"2015-08-19T09:00:57","date_gmt":"2015-08-19T13:00:57","guid":{"rendered":"http:\/\/thehappyhousewife.com\/cooking\/?p=27439"},"modified":"2020-04-08T12:26:33","modified_gmt":"2020-04-08T16:26:33","slug":"egg-salad-with-cheddar","status":"publish","type":"post","link":"https:\/\/thehappyhousewife.com\/cooking\/egg-salad-with-cheddar\/","title":{"rendered":"Egg Salad with Cheddar"},"content":{"rendered":"

\"Egg<\/p>\n

By contributing writer Beth<\/em><\/p>\n

Egg Salad is a staple at our house. The kids love the creamy flavor, and I love the extra punch of protein from the eggs.<\/p>\n

We always have all these ingredients on hand, and you likely do too. So it’s a quick and easy choice for lunch when you’re tired of peanut butter and jelly sandwiches.<\/p>\n

Here’s a word to the wise: Do not overcook the eggs. Yes, it’s possible, and I don’t advise it.<\/p>\n

I used to overcook my eggs. I think I did that because I was so scared of undercooking them. Yuck! When you overcook them, the egg whites get very chewy and the yolk turns green. So follow these directions carefully to keep that from happening to you. Nobody likes green eggs, no matter what Dr. Seuss says!<\/p>\n

Speaking of green, those of you who are adventurous and health-minded could try an alternative to this recipe. Try replacing the mayo with avocado. No, I’m not kidding. It’s creamy and doesn’t have a really strong flavor. It will bind the ingredients together and still let the crunch of the celery and onions shine through.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Egg Salad<\/h2>\n
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In just a few minutes you can have a creamy egg salad. Serve it on your favorite bread or a on a bed of greens.<\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Toni Anderson<\/span><\/div>\n\n\n

Ingredients<\/h3>