Egg salad is delicious and versatile. Use it as a filling for sandwiches, a bagel topping, or as an appetizer with crackers.
INGREDIENTS:
8 large eggs
1/4 cup mayonnaise
1 tablespoon fresh dill or tarragon, minced
2 tablespoons chives, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Optional Additions: avocado cubes, cooked shrimp, diced ham or chicken, crumbled bacon
METHOD:
Place the eggs in a medium saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Pour off hot water and add cold water and some ice and allow eggs to sit in cold water until cool.
Peel and coarsely chop the eggs and add them to a medium-sized bowl. Add mayonnaise, dill (or tarragon), chives, Dijon mustard, salt, and pepper. Gently stir until well combined.
