Classic Egg Salad

adapted from The Best Recipe Cookbook

Prep time: 5 minutes if eggs already cooked

Cost: $.90

eggs: .60 (more like .30 around here lately), mayo: .20, other stuff: .10

6 hard-boiled eggs

1/4 C mayonnaise

2 tsp lemon juice

2 tsp Dijon mustard (regular will do too)

small dash onion powder (probably 1/8 tsp)

1/4 tsp salt


1-2 Tbsp fresh parsley, chopped small

1 Tbsp fresh tarragon, chopped small

Hard boil eggs if you haven't. (Bring to hard boil, cover, turn off heat, and let sit for 10 minutes.)

Remove shell from eggs. I recommend giving the top and bottom a good bonk on the counter and then rolling the middles back and forth. Then peel starting at the end with the air pocket. This usually makes it easier for me to get those eggs out. 

Dice eggs into 1/2-inch bits. Add remaining ingredients and mix to combine. 

Posted by The Tasty Cheapskate: