Dijon Egg Salad
April 30, 2009
Bagels and egg salad may sound more like a picnic lunch than a dinner, but it works well for us: the boys are always happy with bagels and J. likes my egg salad (he makes it the same way).
I hard boil eggs based on instructions in the old Joy of Cooking: Place your eggs gently into a pot and cover with water to about 1 inch above the eggs. Cover and bring water to a boil, then reduce to a simmer and cook for 15 minutes. Pour out the hot water, and cool eggs immediately by running pot under cold water and then adding a tray of ice cubes to the pot. Let eggs chill for 10 minutes, then drain and refrigerate them in their shells until you’re ready to use them.
Dijon Egg Salad
8 hard-boiled eggs, peeled
1/8 tsp. salt
10 grinds coarse black pepper
2 Tbsp. mayo
1 tsp. (heaping) whole grain Dijon mustard (I like Maille Old Style)
Cut each egg into quarters and add to a large bowl. Add remaining ingredients and mash lightly with a fork until thoroughly combined, but still chunky.
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Filed under: Salad, Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
6 Comments
1.
Cathy-wheresmydamnanswer | April 30, 2009 at 4:28 pm
Egg Salad is one of my favorites and your variation is wonderful – Great way to change it up a little!!! YUM
2.
merrie | April 30, 2009 at 6:54 pm
I make mine the same way.
3. chickinthekitchen.com &ra&hellip | May 1, 2009 at 9:56 am
[...] on some sort of a mustard kick this week: first the Dijon Egg Salad, and now this chicken dish. I love the way the seeds in a whole grain mustard pop in your [...]
4.
Jodi | May 1, 2009 at 3:47 pm
I think it works as a meal! But, I also think toast or cereal are fine for supper once in a while too!;)
5. chickinthekitchen.com &ra&hellip | May 3, 2009 at 8:24 pm
[...] week was simple: Dijon Egg Salad, Kickin’ Honey Mustard Chicken, Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts. [...]
6. chickinthekitchen.com &ra&hellip | March 2, 2010 at 7:39 pm
[...] Dijon Egg Salad, challah, raw red pepper + carrot [...]
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