Egg Salad Your Way

1 dozen large eggs

3/4 cup mayonnaise*

Salt and black pepper to taste

Sandwich bread, optional for serving

Optional additions:

1 tablespoon mustard (yellow, brown, or Dijon)

2 tablespoons sweet pickle relish or chopped capers

1 cup finely chopped celery

2 tablespoons finely chopped watercress leaves, fresh basil or parsley

1. Place eggs in a large saucepan that has a lid, and fill with cold water to just cover tops of eggs. Place pan over high heat, bring to a boil, and boil for 3 minutes. Remove pan from heat, cover, and let stand 20 minutes.

2. Drain eggs and rinse under cold water until cool enough to handle. Peel eggs, and place in a 1 1/2 -quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash eggs together with mayonnaise. Season with salt and pepper to taste. Serve on hearty bread and mix in optional ingredients as desired.

Egg Salad Your Way

This recipe makes enough to allow for varying preferences. Just reserve some of the salad for those who like it plain before adding any extra ingredients. Any way you choose to fix it, egg salad makes a quick satisfying dinner, lunch or snack.

Egg Salad Your Way

Approximate Values Per Tablespoon (without bread): 38 calories, 3 g fat (1 g saturated), 47 mg cholesterol, 1 g protein, trace amount carbohydrates, 0 g dietary fiber, 29 mg sodium

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