Bear’s Eatery Homemade Egg Salad

by Suzanne Heron.

Place 12 eggs in a pot with enough hot water to cover them.  Turn burner on high and watch very carefully.  As soon as the water starts to boil, turn off heat and cover with a lid.  Set timer for 15 minutes.  Once timer goes off, immediately place eggs in cold water for several minutes.  This method gives you perfect hard boiled eggs…..EVERY TIME!

Finely dice eggs, 3 gherkin pickles, 1 baby dill pickle and 1 red pepper.  Mix together with 1 tsp salt, 1 tsp black pepper, 1 tsp yellow mustard and 2 – 3 Tbsp Miracle Whip.  Serve on fresh baked Croissant, bun or bread with lettuce.

Chef Barry Pearce “Bear”, Bear’s Eatery, 324 Archibald St, Kimberly, 250-427-3412. Bring the family, have a great time that comes with a great meal.