Monday, March 29, 2010
It's warm out and egg salad makes a perfect light picnic. It's simple, and a blank slate to be creative with the flavors. This one is fresh dill and sun-dried tomatoes. When I make it I do everything by feel. Hard boil the eggs (I like 2 per sandwich) and chop them roughly. Chop the dill and tomatoes and put everything in a bowl. Add 2 parts dijon mustard, 3 parts mayonnaise, salt, and pepper. Mix well. Taste. Add a little more wet stuff to get the right consistency or a little more salt and pepper.