Jamie Stolper
This is a pretty traditional egg salad, with a zing from the mustard and scallions. My two older sons love this in sandwiches or right out of the bowl. You can also serve it on lettuce leaves or in a hollowed-out tomato. It's an easy lunch or supper, and it's amazing, despite the negatives we hear about eggs, how many people are pleased to see egg salad on the menu!
Ingredients
8 hard-boiled eggs (I use extra large)
2-3 scallions, thinly sliced
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
freshly ground black pepper to taste
Shell and chop the hard-boiled eggs. (I use an egg slicer, but run the egg through twice, in both directions.) Combine the eggs and scallions in a bowl and stir in the mayonnaise, mustard, and black pepper to taste.
Serves 4.
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