Egg Salad Sandwich

Egg salad is a lunchtime sandwich classic, but it also works very well on a brunch buffet with cocktail-style pumpernickel bread and sliced fresh tomatoes. Throw some olives into the salad if you want to get fancy.


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6 hard-boiled eggs, chopped
2 scallions, minced
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Place the chopped eggs, scallions, mayonnaise, mustard, salt, and pepper in a small bowl and mix well.

2. Adjust the seasonings to your preference.

3. Cover and refrigerate for several hours to allow the flavor to develop.

Preparation Time: 
5 minutes with pre-boiled eggs, plus several hours downtime.
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