Egg Salad

Makes enough for one thin sandwich. For a thicker sandwich, double every ingredient. Eric likes to take his lunch to work sometimes, and egg salad is one of his two favorites. The other is peanut butter and jelly. ("If it's good enough for President Bush...")
  • 1 hard boiled egg
  • 3/4 teaspoon mustard (I use Jack Daniels Old No. 7)
  • 1 tablespoon mayonnaise
  • dash of salt (2 shakes)
  • dash of pepper (4 shakes)

There's no pickle relish or celery because Eric and I do not like crunchy things in our egg salad.

Peel and chop the egg. I use one of those clamshell-shaped egg slicers: Slice the egg twice the long way (spin the egg 90 degrees in between), then once the short way, so that you get a bunch of little cubes. Then carefully fold in the remaining ingredients.

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Copyright 2002 by Dianne Reis.