I’ll bet many of us are a little over 2 weeks away from having more hard boiled eggs than we know what to do with!
I’m not sure what the Easter egg situation is in Denmark (though I do get a 4 day weekend!), so today, I whipped up a batch of egg salad, and voila! Lunch is served…
Classic Egg Salad Recipe
1/4 cup mayonnaise
1 T yellow mustard
1/4 t freshly ground black pepper
1/8 t salt
1 stalk celery
a generous hunk of onion
I pulse the celery and onion in the large work bowl outfitted with a chopping blade until it’s chopped pretty small, but not too small because it will get even smaller when I add the eggs, etc. and I like a bit of crunch.
Then I peel the eggs and add them whole, along with the mayonnaise, mustard, salt and pepper. I pulse it again until it’s well mixed and still a bit chunky, but this is really a matter of personal preference.
Today, I ate it on a slice of multigrain bread… delicious!