Egg Salad


·         4 eggs

·         1 T mayonnaise

·         ½ t mustard

·         Dill pickles!

·         Salt and pepper


·         Egg slicer (optional)

·         Pot to boil eggs

·         Timer

·         Slotted spoon

·         Small mixing bowl


1.      Add eggs to a saucepan and cover with water

2.      Set on a burner over high heat

3.      When the water starts to boil, turn down heat to a simmer and set timer for 11 minutes

4.      Have ready a bowl of ice water

5.      When the timer goes off, use slotted spoon to carefully transfer eggs to the bowl with ice water

6.      Let them sit for 5-10 minutes

7.      Peel the eggs and put them thru egg slicer, first one way, then rotate the egg 90° and slice again

8.      Transfer eggs to the mixing bowl

9.      Add mayo, mustard and a spoonful or two of pickle juice.

10. Stir thoroughly. Add salt and pepper to taste.