Egg Salad

This is yummy, I use it for a topping on green salads, for sandwiches or just with whole wheat crackers or toast for a light lunch or snack.

This time I used the following:
8 Lg eggs
2-3T Dijon Mustard
4-6T Light Mayo
Salt and Pepper to taste

Now this is a simple recipe, but there are some pointers to make it great. First the perfect hard boiled egg. Start with your eggs in a sauce pan, then add water until it covers the eggs about an inch above and add salt. You should always salt water for pasta, rice and eggs. It flavors the food while it is cooking from the inside instead of placing seasonings on top of the food, it adds another dimension of flavor. Place the pan on the burner on high heat until it comes to a rolling boil. Then cover and remove from the heat for 5 minutes. Then run the eggs under cold water to stop the cooking. The perfect egg.

Next when the eggs have completely cooled, chop or mash the eggs in a bowl. Then add mayo, mustard and seasonings. Tastes great immediately or refrigerate for later use. You can use any kind of mayo or mustard if you like these are just my favorites. Fat free mayo adds a lot of sugar and calories even though it is fat free so beware. You can also alternate the amounts of mayo and mustard depending on how dry you like your salad.

Enjoy!