Beans and  Barley Egg Salad

Recipe from Beans and Barley Cafe

~from Savoring Time in the Kitchen

Makes 6 Sandwiches 

12 eggs 

½ cup good quality mayonnaise (I use Hellmans Light) 

½ teaspoon celery seed 

½ teaspoon salt 

¼ teaspoon pepper 

Cover eggs with water and bring to a boil. Immediately turn off the heat and let pan sit, covered, for 20 minutes. 

Pour off hot water and place eggs into an ice bath for 5-10 minutes (this really helps the egg shells come off easily!). Peel eggs and place them in a large bowl. Chop eggs with your chopper of choice - I like to use a pastry cutter. Add remaining ingredients and adjust seasonings to taste. I like lots of celery seed and pepper. 

Serve on your favorite bread and enjoy!