Melissa Pasanen's Egg Salad

A big bowl of comfort, to be eaten by the spoonful, or between crisp toast.

Published March 7, 2000 5:00PM (EST)

Six hard-boiled eggs, chopped

3 tablespoons finely chopped dill pickle (about one medium pickle)

1/4 cup mayonnaise

1 to 2 teaspoons Dijon mustard (according to taste)

Combine all ingredients in a bowl and mix well. Season with salt and pepper
to taste. If not eaten straight from the bowl, egg salad is especially good
on lightly toasted white sandwich bread.

Makes four generous sandwiches.

By Melissa Pasanen

Melissa Pasanen is the books editor for Her writing has also appeared in The Art of Eating, among other publications.

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