Egg Salad Your Way

Recipe Directions

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.

* Cooking Notes

Reduced-fat mayonnaise can be used.

Refrigerate leftovers in airtight container up to 3 days.