Monday, March 29, 2010

Egg Salad

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.

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