Classic Egg Salad

Egg Salad sandwiches don’t have to be boring.  This egg salad adds the zip of hot pepper sauce.  Even if you’re not the biggest fan of hot pepper sauce, just a few shakes is enough to bring out lots of flavor.  My favorite way to enjoy these sandwiches is alongside a bunch of crunchy chips and maybe a pickle spear, just like you’d get at a diner!

First, a tip for perfect hard-boiled eggs!  Place the eggs in a saucepan, and then add enough cold water to cover the eggs by about 1/2 inch.  Bring the water to a boil, sprinkle in a small amount (less than 1/2 teaspoon) of baking soda, stir gently, then cover and turn off the heat.  Set a timer for 15 minutes.  Meanwhile, get a large bowl filled with ice and add some water.  After time goes off, carefully drain the hot water from the eggs, and place them in the cold water.  Once the eggs have cooled, gently tap the ends of the shell and crack to peel.  This cooks the eggs perfectly and avoids the dreaded gray ring around the yolk!

Here’s what you need… Eggs, mayonnaise, Dijon mustard, celery, and hot pepper sauce.

In a medium bowl, mix together mayonnaise, mustard, and hot pepper sauce.  Trust me– don’t leave out the hot pepper sauce!  But shake it in a little at a time.  You can always add more 😉

Add eggs and celery and stir gently just until combined.

Taste, and add salt and pepper as desired.  Refrigerate for at least 1 hour before serving. Stir lightly before serving.

Serve on sliced bread or toast with a few leaves of lettuce.

Adapted from Martha Stewart