My mom was a big egg salad maker and I have carried on the tradition. All the fresh good farm stand eggs make this a dream to whip up. Someone asked me after my egg post yesterday about my recipe. Don’t blink, or you might miss it. Truly could not be easier, but the result is so good.
Place eggs in a pot of cold water. Bring to a boil. Once that begins, time 10 minutes. When done put eggs in an ice bath or run under super cold water to stop the cooking process. Peel eggs and put into a bowl. Add a few big dollops of the best mayo you can find. Then a generous amount of Dijon. I do 3 to 1. Three parts mayonnaise to one part mustard. Generous pinches of sea salt and freshly ground pepper. Go heavy on the pepper. Then I do the very chef-y thing (am tearing up from laughter typing that) I take a fork and knife and start slicing and dicing into the egg mixture. It all starts combining together beautifully. I like the eggs to be rather chunky so you really see some of the whites of the eggs when you serve it up. There you have it!
Breakfast this morning was half of a Hawthorne Valley Farm Store sesame seed bagel with the egg salad on top along with my iced coffee. Was up at 4:30 to give Bailey her medicine and it was so glorious with the steam coming off the grass in the meadow after a heavy rain last night and then a lovely sunrise I decided to get an early start on my booking today and not go back to bed. The first half of my manuscript is due to my publisher the first week in June. I am determined to make the goal!