Eggstatic Egg Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 large eggs, unbroken
• 1 stalk celery, complete with leaves chopped fine
• 2 tablespoons fresh chives, chopped fine
• 1 tablespoon fresh italian parsley, chopped fine
• 1/8 teaspoon coarse black pepper
• 1/4 teaspoon balsamic vinegar
• 1/2 cup mayonnaise, more if desired for consistency
• 24 -40 slices pumpernickel rounds or 24 -40 slices rye bread or 24 -40 slices crackers

Recipe

• 1 place unbroken eggs in a pan of cold water.
• 2 turn on cook top burner.
• 3 place pan of eggs on burner and bring to a boil.
• 4 turn down heat on element and allow to continue boiling for approximately 5 minutes.
• 5 remove from stove element and set aside.
• 6 in a separate bowl mix all chopped vegetables together add black pepper, balsamic vinegar and mayonnaise.
• 7 remove eggs from pan of water.
• 8 with the blade of a table knife, chop the cooked eggs in half.
• 9 scoop out the cooked eggs; discard the shells.
• 10 with a kitchen fork, crush the cooked egg halves.
• 11 transfer vegetables to crushed eggs.
• 12 mix well with mayonnaise.
• 13 add more mayonnaise as you wish for personal consistency preference.
• 14 spread mixture generously on bread (s) or crackers of your choice.
• 15 serve to squeals of delight.