Every Thanksgiving, my family (aka: the cooking team) and I make a batch of this egg salad to munch on when we get a free minute or two.

It is so delicious that it has become a staple in our food repertoire. We can never get enough!

This very light egg salad is wonderful for any brunch, snack or Sunday morning breakfast.

This recipe is courtesy of Ina Garten. It is so good you may find it addicting!

Ingredients for the Egg Salad

12 extra-large eggs, hard boiled


1/3 cup mayonnaise


3 tsp. whole grain mustard


1 tbsp. dill, minced plus extra whole for garnish


1 tsp. kosher salt


1/2 tsp. pepper


1 loaf -French baguette, sliced


Today’s Hint: Be careful when hard boiling eggs. It is very easy to over-boil them. The eggs yolks should be bright yellow. If they are green, they have been over-cooked. Try to adjust your cooking time to assure you get a beautiful yellow center.

After boiling the eggs, place them in a bath  of cool water with ice cubes to stop the cooking process. Take out one egg at a time, peel and place it back into the cool water.

 Using your hand, feel around each egg, making sure there are no shells left on them and take them out one at a time. Place on paper towel to dry.

This recipe originally uses a food processor to grate eggs. I like my egg salad chunky, so I use a regular grater or chop them up with a fork.

Add the mayonnaise, whole-grain mustard, dill, kosher salt and pepper to the grated eggs and mix to combine.

Cut a french baguette into slices. Place a small amount of egg salad onto each slice. Garnish with dill.

Of course you can make a sandwich, use your favorite bread or eat it right off the spoon. It is delicious, any way you choose!

Enjoy!

It’s that simple!