Egg Salad in Potato Pockets

Very easy to make, very yummie, just need to be patient while waiting the potato baked in the oven :)))

pepper flakes, as much as
2 green onions, thinly sliced
5 eggs, hard boiled
aluminum foil
8 medium potato, washed, pat dry
Hungarian Vegeta seasoning
Horseradish Dijon mustard
3 tbsp sour cream

Bake potato at 400 F for an hour or so (or until potato tender) Take out from the oven, halved, scoop out the potato meat and place in a bowl.

Peel hard boiled eggs from skin, place in a bowl along with the baked potato. Mash well.

Add in squirts of mustard (as desire), 1/2 tbsp of seasoning, pepper flakes and sour cream. Mix well

Add in green onions, mix well, and spoon mixture to each potato pockets (skins), as shown in the picture

Print Recipe

Egg Potato Salad

Servings: 0

Ingredients

• pepper flakes as much as
• 2 green onions thinly sliced
• 5 eggs hard boiled
• aluminum foil
• 8 medium potato washed, pat dry
• Hungarian Vegeta seasoning
• Horseradish Dijon mustard
• 3 tbsp sour cream

Instructions

• Bake potato at 400 F for an hour or so (or until potato tender) Take out from the oven, halved, scoop out the potato meat and place in a bowl.
• Peel hard boiled eggs from skin, place in a bowl along with the baked potato. Mash well.
• Add in squirts of mustard (as desire), 1/2 tbsp of seasoning, pepper flakes and sour cream. Mix well
• Add in green onions, mix well, and spoon mixture to each potato pockets (skins), as shown in the picture