A light version of the traditional Egg Salad.. this contains NO YOLKS… but it is always up to you to add them. That’s the fun of cooking to make it your own ..

 

10  hard-boiled large eggs  ( I discard all of my yolks, this step it optional)

4 tablespoons  mayonnaise ( I like Dukes™ but any will work, as I know Dukes™ is not available in all areas)

2 teaspoons Dijon mustard  ( such as Grey Poupon Dijon Mustard™)

1/4 cup celery, diced  very small

2 green onions diced small ( green and white parts)

2 teaspoons fresh or dried dill

Salt and Pepper to taste

One pinch of garlic powder

One pinch of sugar ( I like Dixie Crystals ™) This is an optional step, but we like it…

In a large saucepan, add eggs, cover with 1 inch COLD water, and bring to a boil uncovered over high heat. After water starts boiling, allow it to boil for 8-10 minutes. Drain water, remove eggs, rinse with cold water, place eggs in an ice bath in a large bowl, and allow them cool until you’re able to peel them.

Slice the eggs and then dice them a bit. I like to keep the slices on the bigger side so I can see nice chunks of egg in the egg salad.

In  a large bowl, add all remaining ingredients and stir gently  to combine.

Add the eggs and fold coat evenly. Taste and make sure the salt and pepper are to your liking… chill about a half hour before serving….

Egg salad will keep airtight in the fridge for up to 3 days.

 

I like mine with pepperoncini peppers .. mmm mm