Every since I was little, I have cooked eggs in the microwave and used them in fast food style egg and muffin sandwiches (you know....Canadian bacon, a slice of cheese, an egg patty, muffin) so I started my experiment at this point to skip the boiling water process.
Using small bowl with high sides, I sprayed it with Pam and cracked 2 eggs into it. I scrambled them and put it in the microwave for 90 seconds.
When it came out, I chopped the egg patty into chunks and stirred in Best Foods Mayo (gluten free), some shredded cheese (just because I can't live without cheese), and some sea salt.
I spread it on some toasted brown rice bread slices and tried it. It totally satisfied my egg salad craving and took less than 5-minutes to make. This recipe is a keeper!
Hello to any viewers from the Gluten-Free Homemaker Gluten Free Wednesdays!