Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge. Dijon mustard is my secret ingredient. I like to use French’s because it has Chardonnay wine in it.
Enjoy!
Egg Salad
6 hard boiled eggs, peeled and chopped
1 tablespoon French’s Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced yellow onion
¼ teaspoon Frank’s RedHot
Kosher Salt and freshly ground black pepper
Place the chopped eggs in a medium mixing bowl. Using a fork, mash up the eggs a little. Add the French’s Dijon mustard, mayonnaise, onion, and Frank’s RedHot. Stir to combine. Season with salt and pepper to taste.
Serves 4.
Cooking Tip: When mashing the eggs, don’t overdo it. You want the egg mixture to have some texture.
Variation: Add fresh dill or chives for an Herbed Egg Salad or chopped olives for a classic Egg & Olive rendition.
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