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Texas | Maybe it’s the yellow mustard that is so pleasing to the taste buds. I prefer not to hard boil the eggs. Keep them soft. No onions or relish in it for me. Lite on the mayo but sort of heavy on the mustard. Add a little salt and pepper. Chop the eggs up fine and mix thoroughly.
Slather it on some toasted bread. Seems to go really well with tomato soup. Sometimes I’ll sneak back into the kitchen for just a spoonful of egg salad. It’s not something I eat often. Maybe only a few times per year.
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Does anyone like egg salad?
