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!
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.