Dijon Egg Salad


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.

10 thoughts on “Dijon Egg Salad

  1. I think it works as a meal! But, I also think toast or cereal are fine for supper once in a while too!;)

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