Ingredients
- 1 dozen large eggs
- 3/4 cup mayonnaise
- salt and pepper to taste
- sandwich bread
- 1 tbsp mustard (yellow, brown or Dijon)
- 2 tbsp sweet-pickle relish or chopped capers
- 2 ribs salary (for about 1 cup finely chopped)
- 2 tbsp watercress leaves, fresh basil or parsley, finely chopped
Directions
-
Place eggs in a large saucepan that has a lid, and fill pan with enough cold water to just cover the tops of the eggs. Place pan over high heat, and bring the water to a boil, When the water boils, cook the eggs for 3 minutes. Then remove the pan from the heat and cover it. Let the eggs stand in the hot water for about 20 minutes.
-
Drain the eggs and rinse under cold water until cool enough to handle. Peel the eggs and place them in a 1 1/2 quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash the eggs together with the mayonnaise. Mix in any other ingredients as desired. Season with salt and pepper to taste. Serve on heary sandwich bread or on taste or crackers.
-
Refrigerate any leftover egg salad in an airtight container for up to three days