Egg Salad

Egg salad doesn’t have the best reputation. However, when made correctly with good-quality ingredients, it is delicious! I love to serve it open-face on toasted white bread with an extra sprinkle of dill on top. The measurements don’t have to be exact- taste the finished product and add more of what is needed. I like capers and red onion in my egg salad for flavor and texture. This just gets better as it sits in the fridge, so make a big batch on Sunday and enjoy it for lunch during the week!

Egg Salad
An easy and delicious lunch!
Serves 6

12 eggs
¼ cup good mayonnaise
1 T Dijon mustard
1 T white wine vinegar
1 T fresh dill, chopped
1 T fresh parsley, chopped
½ tsp kosher salt
½ tsp pepper
1T. capers, chopped (optional)
1 T. red onion, diced (optional)

Place eggs in a medium pan and cover with water by 1 inch. Turn heat to high, cover, and bring up to a boil. Immediately remove from burner and set aside, covered, for 15 minutes. Drain and run under cold water. Set aside or in refrigerator to cool completely.

Meanwhile, mix remaining ingredients together in a glass bowl. When eggs are cool peel them, rinse under cold water to remove any shells, and roughly chop. Add to dressing and mix gently. Taste for seasonings. Refrigerated, covered, it will stay delicious for several days!

Recipe by Sarah Lang