Egg Salad

  • 3 eggs
  • 1 Tbsp. mayonnaise
  • 2 tsp. Dijon mustard
  • 1 tsp. white vinegar
  • salt and pepper to taste
I was boiling eggs for meal prep this week, but added a few extra so I could make this dish!

Boil eggs to preferred “doneness”. I start mine in cold water, bring them to a boil, add 2 Tbsp. of salt (it helps them peel later), then boil for 6-7 minutes. This leaves the yolk slightly jammy, which I prefer. Immediately rinse with cold water, then let set in cold water until the eggs are cooled.

Quarter the peeled eggs then add remaining ingredients. Using a fork, mash the eggs and mix the ingredients together until you reach your preferred consistency. Taste for seasoning!

This makes a delicious sandwich on toasted bread, but I normally just eat mine with crackers or chips.

Wine Pairing Suggestion

Bota Box Pinot Grigio

2 thoughts on “Egg Salad

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