Egg Salad

Makes 2 cups

6 hard boiled, large eggs
1/3 cup mayonnaise
1/4 teaspoon freshly ground pepper
1/8 teaspoon sweet curry powder
1 teaspoon Dijon mustard
a tiny pinch of kosher salt

Peel the eggs & separate the whites from the yolks.  Add the yolks to a mixing bowl & mash them with a fork.  Finely chop the egg whites & add them to the yolks.
In a separate, small mixing bowl whisk the mayonnaise, pepper, sweet curry powder, Dijon mustard & salt together.  Add the dressing to the chopped eggs & stir to combine.
Serve immediately, or store in a airtight container, refrigerated for up to a week.
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