Ingredients

 
  • 12 large eggs, boiled and shells removed
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 4 scallions, thinly sliced, green parts only
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 large eggs, boiled and shells removed
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 4 scallions, thinly sliced, green parts only
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
 

Time:

Prep Time: 5 minutes

 

Serves: 4

You can find more in the book.

Egg Salad

Egg salad is one of the easiest, most satisfying recipes that I make.  I like to eat it piled high on a piece of toasted rye bread.

Chop eggs and mix with mayonnaise, mustard, scallions, salt, and pepper.  Serve on toasted bread, or a top a bed of greens or with tomato wedges.