EGG SALAD
Classic barbecue food. I find most people's egg salad far too bland, and when they do add things to it the flavors never really match up. This one's pretty simple, and barring the chopping of the eggs it's really fast. If you want to man this up a bit, add some cubes of cooked chicken breast. Then, we call it frankensalad. If you can work in some potatoes, I think we've fully got all of the picnic salads covered. Add some crumbled bacon, if that's your thing, as well.
8 eggs, hard boiled, chopped into cubes
3 tbsp mayo. Better home-made with dill and basil, but miracle whip will work too. More to taste.
1 tbls mustard, spicy brown
1 clove minced garlic
1 stalk chopped green onion
~1 tsp of onion powder
~1 tsp paprika
~1/2 tsp of chipotle powder
~1/2 tsp of chili powder
Combine. Refrigerate, covered, to allow flavors to mingle.
For extra win, sautee the garlic, onions, and egg cubes on low heat for a minute or 2 to mingle the flavors even further. Use butter to lubricate the pan. In this instance, subbing minced vidalia onion for the onion powder is not a bad idea.
This is the best egg salad ever. Chopped sauteed spinach would make it a form of chemical warfare.