Egg Salad

Egg Salad 

Every now and then, a random dish will float through my mind and it stays there. Nothing will do until I make it and satisfy the craving. The other day when I had egg salad on the brain, I knew better than to resist. I love egg salad but for some reason, I haven’t made it in months. I don’t know why … it is delicious, simple to make and a nice cold dish to serve at lunch on a hot, steamy day. The secret ingredient in my dish is a tablespoon of Durkee’s sauce. It is found in the condiment aisle of the supermarket and has a noticeable turquoise cap. In essence, it is a blend of mustard and mayonnaise but it keeps the egg salad from assaulting your tastebuds. Remember, egg salad is the ultimate mellow yellow! A worthy substitute is honey mustard. By the way, an egg slicer makes preparation so fast. You can have it done and in the fridge to meld in 10 minutes.

Egg Salad

Yield: 4 servings

6 boiled eggs, peeled and chopped

3 tablespoons mayonnaise

2 tablespoons pickle relish

1 tablespoon Durkee’s sauce or honey mustard

2 green onions (white parts only), finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper plus more for garnishing 

Place the eggs, mayonnaise, relish, Durkee’s sauce, onions, salt and 1/4 teaspoon of black pepper in a mixing bowl. Stir gently to blend. Cover and refrigerate at least 2 hours before serving cold. Garnish with a sprinkling of black pepper or chopped herbs.

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