Ingredients
Method
Preparation
- Boil the eggs for about 10 minutes for firm but creamy yolks.
- Cool and peel the eggs, then rough chop them.
- In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, vinegar, salt, and pepper.
- Mix gently to combine, leaving some egg chunks for texture.
- Taste the mixture and adjust seasonings as needed.
Notes
This salad improves in flavor after a few hours in the fridge. Store in an airtight container for up to three days. Mix in pre-chopped add-ins just before serving.