Call me an old soul, but I love egg salad. I wish more menus had an egg salad sandwich option. Unfortunately, egg salad has a bad reputation for lacking flavor. This recipe is a base and is fairly similar to a classic recipe with a few modifications. Instead of red or white onion, I add green onion for its mild flavor, diced pimento for color, and chopped celery for needed texture. The Dijon mustard adds a depth of flavor and a touch of heat to balance the fat. Feel free to add or omit ingredients and adjust seasoning based on preference. I prefer egg salad served on bold, flavorful breads like rye or olive, but it also works on lighter bread, crackers, or stuffed in tomatoes or lettuce cups.  

Egg Salad
Serves 4 

Ingredients
8 eggs
½ cup mayonnaise
1 teaspoon Dijon mustard
¼ cup green onion, chopped
¼ cup celery, chopped
1 tablespoon pimento, diced
Salt and pepper, to taste
¼ teaspoon paprika
¼ teaspoon fresh dill weed

Directions 

1. In a medium saucepan add eggs and fill with cold water, just covering the eggs. Bring to a boil, remove from heat and cover with a lid and let eggs finish cooking for 10 to 12 minutes. Remove eggs from water and let cool. Once cooled, peel and chop eggs. 
2. In a medium bowl, add eggs, mayonnaise, mustard, green onion, and celery and stir to combine. 
3. Add pimento, paprika, and dill weed, then stir to combine.
4. Season with salt and black pepper and serve on bread or crackers. Store in an airtight container in the refrigerator for up to 2 days.

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