One of my favorite summer time pleasures is a simple egg salad sandwich. I like to keep it basic with a short list of ingredients, all of which are always in the refrigerator.  If you like yours crunchy and complicated, this recipe is a great base.

You will need:

8 Boiled and peeled eggs

Real Mayo

Brown Mustard

Dill Pickle Juice

Salt

Pepper

Boil your eggs. I usually place my eggs in the water and then turn the stove top on high. Once the water begins to boil, turn the stove top off and leave the pot on the hot eye. Set a timer for eight minutes. This method will keep you from over cooking your eggs.

Peel warm eggs and chop up. There is no need for a fine chop here. Warm yolks make the best egg salad because they become creamy when you mix with the Mayo. So, peel them as soon as you can stand to hold them.

Add about 1/3 cup of mayo, 2 squirts of brown mustard, a dash or two of dill pickle juice, salt, and pepper.

Stir everything together gently. Add more mayo if you feel like it isn’t creamy enough, but know that it will loosen up in the fridge.

Taste to test out your salt and pepper.  I have to admit, I enjoy a warm egg salad sandwich. This is the part where I slather some on warm toast. Most people enjoy theirs cold, but either way, enjoy!