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Classic Egg Salad

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Classic Egg Salad

Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.

Prep: 5 minutes
Total: 5 minutes

Ingredients

Serves 4

  • 8 hard-cooked eggs, peeled and coarsely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons celery, chopped
  • 2 teaspoons Dijon mustard
  • Few dashes hot-pepper sauce
  • Salt and pepper
  • Lettuce or watercress
  • Bread or toast

Directions

  1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
  2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.
From Everyday Food, March/April 2003

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