I know that one doesn't really need a "recipe" for egg salad, but I love it, and liked this photo, so I'm putting it on here anyway. My approx. measurments, that is, because I didn't measure. I made this a few days after Easter, using our leftover Easter eggs. Good times, and I love how egg salad tastes just like a deviled egg on bread, with some crunchy pickles added in. I ate this on a crusty roll. Yum yum!!
by What a Dish!
1 hard-boiled egg (2 if you are a heartier eater)
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard, or grainy dijon mustard
pepper, to taste
1-2 baby dill pickles, chopped
1 roll or 2 slices sandwich bread
Chop egg and place in a small bowl. Add mayo, mustard, pepper, and chopped pickles. Add other seasonings, if desired. Spread into a sliced roll, or on sandwich bread, and enjoy. :)
*The egg salad alone is gluten-free.
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