Old Fashioned Egg Salad

The white bread I made started a chain reaction. Trent remembered his mom made egg salad all the time to feed a crowd for cheap, and he loved it. So, I found a recipe, tweaked it a bit, and it is really good.

We only have this once in a while because even if you use fat-free or light mayo, the salad is mostly egg so it's pretty heavy on the cholesterol.

A note about boiling eggs: Use your oldest eggs. As eggs age, they become better candidates for boiling because fresh eggs are harder to peel. I boil eggs using a shut-off method. Place eggs in pan. Cover with hot water at least an inch over the tops of the eggs. Turn burner on high. Bring to full rolling boil. Leave the pan where it is on the burner but shut the burner off. Leave there for 13 minutes. Place pan in sink and run cold water over the eggs until the water is cool enough for you to easily drain. Then cover the eggs completely with cold water. To peel, crack eggs on all sides and gently roll to loosen shells. Dip in and out of the water while peeling to make it easier.

Egg Salad

12 boiled eggs, peeled and chopped

3/4 - 1 cup cup mayonnaise, depending on the creaminess you like (light is ok)

1/4 cup fresh onion very very finely chopped (or substitute 1/2 tsp onion powder, I prefer fresh)

1 tsp lemon juice

2 -3 Tbsp regular mustard

1/2 tsp salt

1/2 tsp pepper or to taste (I add a bit more)

Mix, chill and serve. I make the "sauce" (everything but the eggs) first and let it sit while I prepare the eggs, that gives the flavors time to blend.

You could add optional diced dill or sweet pickles, or very finely chopped celery, which I add to my portions but Trent does not like that.

Enjoy! Next assignment...chicken salad. Stay tuned.