Aunt Thelma's Egg Salad

Egg Salad

Items needed: (2 servings)

4 hard boiled eggs
2 Tablespoons mayonnaise
1 teaspoon sugar
1/2 teaspoon honey mustard
2 Tablespoons shredded cheese of choice
1/3 cup chopped yellow bell pepper
1/3 cup white sweet onion- peeled and chopped (optional)
Salt and pepper to taste



  1. To boil eggs, place in enough cold water to cover completely, and bring to a rolling boil over high heat.
  2. Reduce heat to a lower medium boil and cook an additional 12 minutes.  Promptly chill eggs so yolks stay bright yellow.
  3. Remove shells from eggs and chop with a knife until diced.
  4. In a medium bowl, mix together all ingredients then chill.
  5. Keep refrigerated until served. This is great as a single dish or in a sandwich.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Aunt Thelmas's Egg Salad