Egg Salad

If you love eggs as much as I do, then you will love my Egg Salad.  It is creamy and perfectly seasoned.  I like to eat them with Triscuit Rosemary and Olive Oil crackers.  They are my favorite!  Sometimes, I make myself a sandwich with a toasted croissant.  I hope you enjoy this recipe!

Egg Salad

6 to 8 hard-boiled eggs (see directions below)
1/4 cup Miracle Whip Salad Dressing (more or less)
1 Tbsp. Dijonnaise mayonnaise/mustard blend
1 tsp. Dill
1/2 tsp. sea salt
1/2 tsp. ground pepper

How to make the perfect hard boiled egg:  Place eggs in a pan of COLD water.  Make sure the water is cold and don't turn the burner on until the eggs are in the pan.  Turn heat to high and once the water comes to a boil, boil the eggs for 10 minute.  Turn off the heat and let eggs sit in the hot water for another 10 minutes.  Drain water and cool under cold water.  Once eggs are cool to the touch, place them back in the pan and shake, shake, shake!  This will loosen the shells so that they peel right away.  This process works about every time and will make it so much easier to achieve the perfect hard-boiled egg.

OK, so now you are ready to make your egg salad.  Slice eggs in half, then half again and then chop into rough chunks.  Place into a deep bowl and add salad dressing, Dijonnaise and seasonings.  Mix well.  If the mixture seems a little thick, you can always add more salad dressing until it is the desired consistency.

Serve with crackers or on a toasted croissant.  Enjoy!