It could not be easier.
My egg salad recipe is as simple as it gets.
Mayonnaise is the binding that keeps this whole salad together, and for me that means Dukes.
Simply Recipes / Mihaela Kozaric Sebrek
What I love about it is the ever-so-slightly tangy flavor.
As for the mustard, I stand by Dijon.
Dijon mustard is made with a combination of mustard seeds, vinegar, and a splash of white wine.
Simply Recipes / Stephanie Ganz
Bring water to a boil over high heat, and gently place six eggs in the steamer.
Cover, and reduce the heat to medium.
Set a timer for nine minutes, and prepare an ice bath.
Simply Recipes / Stephanie Ganz
When the timer goes off, use tongs to remove the eggs into the ice bath.
Wait three minutes, and then peel the eggs.
Coarsely chop the eggs.
Mix well, taste, and adjust seasoning as necessary.
Refrigerate for up to five days.
