Classic Egg Salad
Instructions:
The perfect egg salad, like other old-fashioned dishes, is a matter of individual taste. Our recipe leaves room for lots of creativity . 6 large eggs 1â„4 cup mayonnaise 11â„2 teaspoons Dijon or spicy brown mustard 1â„4 teaspoon salt
Makes 2 cups or 4 main-dish servings. Prep: 10 minutes Cook: 10 minutes plus standing
- In 3-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Peel eggs.
- Coarsely chop eggs and transfer to medium bowl. Add mayonnaise, mustard, and salt and stir to combine. If not serving right away, cover and refrigerate up to 4 hours.