Scrambled Egg Salad

This is more of a method rather than a recipe. You can use your own egg salad recipe with this.

Melt 1/2 stick of butter in a nonstick skillet over med low heat. In another bowl, crack 12 eggs and break them up with a fork. Slow scramble them over med low heat. I do this with a rubber spatula. Gently fold and push the eggs as you cook them. Don't let Let them brown at all. Cook to desired doneness and immediately put in a bowl to cool.

I've always told my girls, if the skillet is clean when you remove the eggs, you did it right.

Dress your eggs with all your ingredients and eat it now instead of later.