Egg Salad

This is my recipe for a simple but yummy egg salad that you can eat as is or in a sandwich. The chopped hard-boiled eggs are combined with a bit of fresh dill, lemon zest, minced scallions, chopped celery, Dijon mustard, Crystal Hot Sauce, salt, pepper, lemon juice and mayo.

Ingredients:
12 hard-boiled eggs
1 cup mayonnaise
2 tbsp. finely chopped celery (about 1 stalk)

1/4 cup diced gherkins or dill pickles
2 tsp. Dijon mustard
1/4 tsp. Crystal (or your fav) hot sauce
1/2 tsp. kosher salt
1 tsp. black pepper
1 tbsp. chopped fresh dill (or 1 tsp. dried dill weed)
1 tsp. lemon zest (optional)
1 tbsp. fresh lemon juice
2 scallions (about 2 tbsp.), finely chopped

1 tbsp. finely minced red onion

Makes about 4 servings.

Garnishes: red leaf lettuce leaves and/or shredded lettuce, sliced avocado, tomatoes, cucumber, pickled or fresh jalapenos, pepperoncini

Bread: white sandwich, brioche buns, Hawaiian buns, etc.

Optional: Pepperoncini, sliced fresh jalapeños, pickled jalapenos, curry powder, paprika

1. Bring a medium pot of water to a boil. Gently lower the eggs into the pot, bring back up to a boil and cook on high heat for 3-5 minutes. Turn off the heat and let the pot sit for 20-30 minutes. Drain the water from the pot and run cold tap water over the eggs until they are cooled. 

2. Peel the eggs and place into a bowl. 

3. Add the remaining ingredients to the bowl and use a potato masher to break the eggs up into chunks and incorporate everything together. 

4. Serve the egg salad as is or in a sandwich with garnishes of your choice.

Boil the eggs.

Peeled boiled eggs, Dijon mustard, Crystal hot sauce (you can sub with Tabasco), mayo, chopped celery, scallions, dill, lemon zest and lemon juice. I also add 1 tbsp. of minced red onion, not shown here.

Put all the ingredients together in a bowl.

Mash with a potato masher until eggs are in chunks but not pulverized. Or, just cut the eggs into large dice with a knife.