Egg Salad

May 30, 2007


Invite someone to breakfast on a hot, summer morning and serve egg salad … The fresher the eggs, the better they hard-cook. But you can’t go wrong with this plan: Submerge the eggs in cold water in a sauce pan, cover, and bring to a boil. Remove the pan from the heat and let the eggs sit, still covered, for 10 minutes. Transfer them to cold water, and when they’re cool enough to handle, peel them. SAM

1 dozen hard-cooked eggs, quartered
3 tablespoons mayonnaise
2 teaspoons prepared mustard
2 teaspoons red wine vinegar
Salt and freshly ground white pepper to taste

In a large bowl, chop the eggs coarsely with a pastry blender. Add the mayonnaise, mustard, vinegar, salt, and pepper, stirring until just mixed. Sprinkle with paprika. Make sandwiches or serve as a salad.
Makes 2 cups or 4 servings.