Egg Salad

A simple, quick salad that can be made in advance for easy, healthy snacks.

Ingredients

8 Eggs

⅓ cup of Mayo

2 teaspoons Dijon Mustard/Whole Grain Mustard

1 teaspoon fresh lemon juice

Salt and Pepper to taste

Directions

1. Take the eggs out of the fridge and let them come up to room temperature.

2. Add 1 inch of water to a pot that is large enough to hold the eggs and has a tight fighting lid

3. Add the eggs to the pot, fit the lid and bring it to a boil.

4. Once the water starts boiling pull the pot off the heat and let it steam for 12 minutes, do not remove/adjust the lid.

5. While the eggs are cooking prepare an ice bath.

6. When the 12 minutes are up pour the water out of the pot and roll the eggs around to create micro cracks in their shells - this will help to spot them cooking once they hit the ice and make them easier to peel.

7. Drop the eggs into the ice bath and peel them.

8. Cut the eggs in half and spoon the yolks into a bowl.

9. Add the mayo, mustard and salt and pepper.

10. Chop the egg whites and add mix them in.

11. Garnish with chives or paprika and try really, really hard not to eat it all before you can even make a sandwich.