Easter 2013 – We used our dyed eggs for a batch of Deli-Style Egg Salad.
I love egg salad with yellow mustard and onions, both of which are in this version.
The measurements for the mayo, mustard, and onion are approximate, since I mixed everything together to taste. Literally, to taste, ha 😉 I also added a little extra mayo to make it creamier than usual.
- 6 hard-boiled eggs, peeled and chopped *tip: use baking soda for easy-to-peel shells
- 6 Tbs. mayonnaise
- 3 tsp. yellow mustard
- 2 Tbs. chopped onion
- salt, to taste