Egg Salad

Everyone has their own version of egg salad, and I wanted to share mine with you. It's very simple, and despite Chuck's comments to the contrary, is delicious! I think you either love or hate egg salad, and right now my husband and I are firmly in different camps. :)

I have included at the bottom of the recipe how to hard-boil eggs. Again, this is something that everyone has a different way of doing, but this version hasn't failed me yet! You will want to chill the eggs before you add them to the egg salad. I personally like this on a sandwich, but it would also be delicious over a bed of lettuce.

Egg Salad

from Colleen's Kitchen

makes enough for 2 hearty sandwiches

4 eggs, hard-boiled*

2 tablespoons low fat mayo

2 tablespoons sweet relish

2 teaspoons Dijon mustard

kosher salt and coarse ground black pepper, to taste

Chop eggs, either with egg slicer or by hand. Place in medium-sized bowl. Add remaining ingredients and mash together with fork.

Serve on hearty slices of bread or on top of a green salad.

*Colleen's way to hard-boil eggs

Place eggs in small saucepan, cover with water. Cover pan and bring to a boil. Uncover and continue at a steady boil for exactly 10 minutes. Drain eggs, cover with cold water, drain again, cover with cold water and add ice cubes. Let cool and then transfer to refrigerator.