| Charlie prefers his egg salad on a bagel, toasted, 1/2 "scooped" but no bagels to be had in the house this morning |
I'm not an egg eater, but we had 14 boiled eggs left over from Easter. Charlie probably would have liked some deviled eggs, but egg salad with all 14 was just so much easier for this pregnant lady.
Ingredients:
- 14 hard boiled eggs, dye is optional
- 1/2 cup mayo
- 2 heaping teaspoons spicy brown mustard
- 1 heaping teaspoon dry dill
- Salt and pepper
- Chop eggs. I wasn't very consistent with sizing, but maybe you like fine chopped, maybe you like egg pieces larger. I suppose if I were in my old kitchen I might like an egg slicer since there'd be room to store it.
- In a large bowl mix all ingredients.
- Salt and pepper to taste.
- The proportions are based on what I had, not any magic ratio. Charlie thought it was yummy though so I'll most likely stick with it.
- Lots of egg salad recipes call for celery and onion. Maybe one day Charlie will appreciate a little crunch in his egg salad.
- I couldn't find fresh dill so went with dry. I'm not a big fan of dill except when growing it to attract butterflies so I am not really familiar with the taste differences and when to use fresh and when to use dry.
- To boil your eggs place eggs in heavy pot cover with water and allow each egg a little breathing room. They shouldn't be piled on top of each other. Bring to a rolling boil, cover, turn off heat and let sit 15 minutes. Run eggs under cool water to thoroughly cold before peeling.























