This egg salad is easy as 3-2-1! Whip it up ahead of time and store in a sealed container in the refrigerator for an easy go-to lunch or after school snack. Great on bread, crackers or a bed of lettuce.
Recipe and photograph by Kimme Hargrove
3 eggs, hard-boiled, cooled and peeled*
2 Tablespoons mayonnaise
1 teaspoon mustard
Salt and pepper to taste
Roughly chop whole eggs. Gently stir in mayonnaise and mustard, and salt and pepper to taste.
*For hard-boiled eggs: Place eggs in small saucepan and cover with water. Bring to a boil, then turn off the heat, remove pan from burner, and cover. Let eggs set in water for 15 minutes. Carefully transfer eggs to a bowl of cold water, and peel once cooled.
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