TRADITIONAL EGG SALAD
- PREP TIME: 10 minutes
- COOK TIME: 12 minutes
- YIELDS: Enough for 2 sandwiches
Ingredients
- 6 eggs
- 2 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- ΒΌ cup chopped celery
- 2 tablespoon chopped green olives with pimentos or 1 tablespoon fresh tarragon, chopped
I love egg salad and generally use more egg whites than yolks to lighten it up, but of course that is optional. Depending on my mood, I will either add chopped green olives or fresh tarragon to my salad. This makes a delicious sandwich, especially when you add fresh tomato and bacon.
Instructions
FIRST Place eggs in a large stock in a single layer. Add cold water, covering the eggs by an inch. Bring the water to a boil; cover pot and remove from heat. After 10 minutes, drain and run cool water over the eggs. Allow to cool.
NEXT Peel eggs and cut in half. Reserve 3 egg yolks for another use. Roughly chop eggs and place in mixing bowl.
LAST Stir in mayonnaise, mustard, celery, and either olives or tarragon. Season with salt and pepper and serve with mixed greens or on a sandwich.
