Classic Egg Salad

What’s more comforting than a classic, creamy egg salad sandwiched between two slices of toasted bread? Or a few spoonfuls accompanied with slices of fresh tomato and some crisp lettuce? If you ever have a carton of eggs that is about to expire, this salad is a delicious way to use them up.

 

Classic Egg Salad

 

8 eggs

1/4 cup (2 fl. oz./60 ml.) mayonnaise

1 Tbs. Dijon mustard

1 Tbs. chopped fresh tarragon

1 Tbs. chopped fresh chives

2 tsp. chopped fresh dill

1/4 cup (1 oz./30 g.) thinly sliced celery

Salt and freshly ground pepper

 

To hard-cook the eggs, place them in a saucepan just large enough to hold them. Add cold water to cover by 1 inch (2.5 cm.) and bring just to a boil over high heat. Remove the pan from the heat and cover. Let stand for 15 minutes. Have ready a bowl of ice water. Drain the eggs, then transfer to the ice water and let cool.

 

Peel the eggs and slice them into a bowl. Then, using 2 table knives, scissor-cut them into smaller pieces. Add the mayonnaise, mustard, herbs, celery, salt to taste, and a few grindings of pepper, and mix to combine evenly. Serve. Serves 4.