I decided to make my favorite Egg Salad to set up for a few lunches this week, and thought: why not share the recipe?
What You’ll Need:
- Four to Five boiled eggs, chopped roughly.
- Dijon Mustard (my favorite is Grey Poupon)
- Salt and Pepper to Taste
How You Make It:
Boil your eggs (put your eggs in a pot of cold water and raise to a rolling boil for two to three minutes, then turn off the heat and leave to sit for approximately twenty minutes), chop roughly (about 3/4 inch pieces).
Add a decent dollop of Mayonnaise, and a small amount of the Dijon, mix together finely and add Salt and Pepper. Mix again and taste.
Continue adding and adjusting until the mixture is to your liking.
Store in a tubberware bowl for up to a week.
(Note: in my opinion these sandwiches are best after refrigeration and on toasted bread!)