Egg Salad

This is my basic egg salad recipe. I personally like to add more flavor to it (and have noted what I would usually add), but sometimes you've got what you've got and/or simple is what you're craving on a particular day. To each their own!

Egg Salad

(4 servings*)

Ingredients

6 hard-boiled eggs** (chopped)

1/2 cup of mayonnaise

1 teaspoon of Dijon mustard

1/2 teaspoon of bouillon powder

1/2 teaspoon of lemon juice

Black pepper (to taste)

Dill (if desired)

Diced red onion (if desired)

Garlic powder (if desired)

Onion powder*** (if desired)

Parsley (to taste)

Salt (to taste)

Fresh dill (to garnish)

Smoked paprika (to garnish)

*This makes about four servings if you're making egg salad sandwiches. If you're using this for something else - as a side, a topping for toast, et cetera - or even if you just prefer more filling in your sandwiches, then your mileage may vary of course.

**If you're not sure how to get hard-boiled eggs just right, place your eggs in cold water in a medium-sized pot (make sure the water is about an inch above the eggs), bring to a boil over high heat, then cover and remove from the heat to sit for 12 minutes. Put your eggs in ice water or allow to cool, and that's it!

***Unless you're adding the diced onion of course!

Directions

1) This step is pretty much all there is to it! Gently stir together all the ingredients, adjust the seasonings to fit your tastes, and enjoy! If I'm putting my egg salad on some toast I like to dust it with a bit of smoked paprika and fresh dill, but do as you feel led!