Egg Salad

Dad made Egg salad sandwiches for lunch every Friday wihout fail. This recipe is quite simple and the egg salad can be easily made in a college dorm kitchen. 

Ingredients

• 6 eggs (organic large brown eggs or eggs from natural grain fed cage free hens)

• 1 tbsp Olive oil mayo

• 2 tbsp  Olive oil 

•  Half teaspoon Wasabi 

•  3 stems of scallions - Optional

• A sprig of Dill finely chopped to garnish

1. Boil 6 eggs for 10 minutes ( you want them to be hard-boiled) but you don't want to overcook them as it will give the yolk a greenish hue and a sulphuric taste and odor. I like to add 1/2 tsp of salt which makes it easier for eggs to peel. 

2. Peel eggs, cut them into halves, and then dice them - both white and yellow. 

3. Add mayo, olive oil and a half teaspoon of wasabi (it gives the recipe a kick and neutralizes the sulphuric odor) plus salt and pepper to taste. Mix well. 

4. Finely chopped scallions about 3 stems (optional)

5. Garnish with Dill

6. Refrigerate for half hour (optional)

7. Spread generous amounts on your favorite toasted bread.