Classic Egg Salad
Egg salad is best served freshly made, but it can be refrigerated up to 1 day in advance. Any one of the following ingredients would be a tasty addition: 4 teaspoons snipped fresh dill, 4 teaspoons coarsely chopped fresh parsley, 2/3 cup diced smoked ham, 2/3 cup diced steamed shrimp, 1/4 teaspoon smoked paprika or 3 tablespoons diced roasted red pepper.
7 large eggs
1/4 cup regular or reduced-fat mayonnaise
21/4 teaspoons prepared mustard
1/4 teaspoon apple cider vinegar
A few shakes hot sauce, or to taste (optional)
2 tablespoons sweet pickle relish
Freshly ground pepper
Fill a mixing bowl with cold water.
Bring a large saucepan of water to a boil over medium-high heat. Use a slotted spoon to gently lower in the eggs, one at a time; cook for 12 minutes. Immediately remove the saucepan from the heat; use the slotted spoon to transfer the eggs to the bowl of cold water.
Place the bowl of eggs in the sink and run cold water into the bowl for 3 minutes. Lift out the eggs with the slotted spoon, pat them dry, then peel them. Cool for 10 minutes.
Whisk mayonnaise with mustard, vinegar and hot sauce in a small nonreactive bowl. Stir in the pickle relish and season with pepper to taste.
Place the eggs in a mixing bowl. Use a potato masher to lightly break them into small chunks. Spoon over and fold through the mayonnaise mixture, including any variation ingredients (see note above). Transfer the egg salad to an airtight container. Refrigerate until ready to serve. Makes about 13/4 cups, about 5 servings.
Per serving (using low-fat mayonnaise): 130 calories, 9 g protein, 4 g carbohydrates, 9 g fat, 2 g saturated fat, 295 mg cholesterol, 280 mg sodium, 0 fiber, 2 g sugar.