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Mama's Egg Salad

Source of Recipe

From "Trisha's Table" by Trisha Yearwood


Recipe Introduction

"My mama always managed to get supper on the table, no matter what was going on. She had a full-time job, raised two daughters, made prom dresses, permed hair—you name it! She was a superwoman and a wonderful role model for Beth and me. Egg salad was one of those classic mom things that she could always put together, because we always had eggs in the fridge. I think that's why the recipe is so simple. Simple is best! I just added the chives to her recipe. Look at me, being all fancy!"

List of Ingredients

â—¦  1 dozen large eggs
â—¦  ½ cup mayonnaise (I like Hellmann's)
â—¦  2 tablespoons yellow mustard
â—¦  2 tablespoons chopped chives
â—¦  Salt and freshly ground black pepper to taste


Recipe

In a large stockpot set over high heat, cover the eggs with water and bring to a boil. Turn off the heat, cover, and let sit for 20 minutes.

Pour the hot water off the eggs, replace with cold water, and allow to sit for 5 minutes more. Crack and peel the eggs and store refrigerated in a plastic bag until cold, or at least 3 hours or overnight.

In a large bowl, using an egg slicer or a knife, finely chop the boiled eggs. Add the mayonnaise, mustard, chives, salt, and pepper, and mix until blended. Spread on your favorite bread, or enjoy on a large lettuce leaf like my mama used to do!

Makes 4 cups