Submitted by glutenfreeweek on Sun, 04/13/2014 - 02:39
Egg Salad imported from Recipe Import
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, celery and chives. Season with salt, pepper and paprika. Serve on a slice of ripe tomato.