Egg Salad Dijon

A more classic take on egg salad, but I do love the crunchy bits in this one.  As you can tell I am not a fan of just throwing a few things together.  Try this one on your favorite bread and enjoy!

If you want to make a great, basic deviled egg, delete the celery, add in 1/2 teaspoon of onion powder, cut the mayo in half, and mix with the yolks, then pop in the egg white shells!

Chris’ Egg Salad Dijon
Makes 16 ounces, about 4 servings

6-8 each
1 tablespoon
1/2 cup
1/4 teaspoon
1/4 cup
3-4 grinds
to taste
Eggs, hard boiled, peeled, diced
Dijon Mustard
Mayonnaise, I use Kraft Olive Oil
Worcestershire sauce
Celery, fine dice
Black pepper
  1. Begin by cooking your eggs, peeling them, and allowing them to cool for at least 3 hours, if not overnight.
  2. Mix all of the ingredients except the celery and the eggs well with a whisk.
  3. Fold in the eggs gently so as not to break everything apart.
  4. Store with plastic wrap pressed directly on the surface of the salad to give it some longer life, for about 4 days.
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