I say this often, but this is just like my mother used to make, with mustard and a bit of onion – which makes it unique, and delicious. I prefer to use green onion if you have it, but anything works – Chives are also great.

Best-Ever Egg Salad

(Serves 3-4)

Ingredients:

6 eggs
1 Tbsp. diced onion
Salt and pepper to taste
3 Tbsp. mustard
1/3 c. mayonnaise
Dash of cayenne pepper, optional

Directions:

1)  Boil the eggs. I find the simplest way to hard boil eggs is to put eggs into a pot, cover them with cold water, bring them to a boil, and then set the timer for 8 minutes.  After that, remove the eggs from the heat, strain off the hot water, and cover them with cold water again. When the eggs are cool enough to touch, take them out of the water and place them in the fridge to become cold.

2)  Chop the eggs and dice the onion; add the salt, pepper, mustard, and mayonnaise. Mix thoroughly. Serve on fresh crusty bread, sprinkled lightly with cayenne, and with a bit of lettuce if you desire. Store leftovers in the refrigerator.

Tips: To quickly chop the eggs, use a pastry cutter! I always do this and it saves so much time. Also, for a non-spicy garnish, sprinkle paprika on top of the egg salad instead of cayenne.

Enjoy!

Suzanne

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