I am always on the lookout for a good, easy, and preferably portable lunch. Leftovers from dinner are the best, as far as I’m concerned, but that’s not always an option, and I need something to feed two hungry adults and an even hungrier toddler most days. If I can make it ahead, I am even happier, since the hubby often takes his lunch to work, and toddlers tend to go from zero to starving (and screaming) in about 3 seconds.
Egg salad is an old go-to favorite that I haven’t made in a while, probably because I associate it with picnics and spring. It’s super-simple, and adding fresh dill really makes all the difference. I like to serve it as a sandwich on lightly toasted rye bread — delicious!
I think we can surmise that Nora also liked it.
3 Tbs mayonnaise
1 tsp Dijon mustard
fresh dill, chopped
Cover the eggs with cold water and add a dash of salt and a dash of white vinegar (optional). Bring to a boil, cover, and simmer for one minute. Remove from the heat and let sit, covered, for 12 minutes. Drain and add cold water to the pot. Repeat until the eggs are no longer hot.
Peel and chop the cooled eggs. In a medium bowl, stir in the mayo, mustard, and dill to taste. Use as a sandwich stuffing, preferably on rye bread.