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Lindsey’s Crowd-Pleaser Egg Salad
1 dozen eggs
1½ teaspoons finely ground sea salt (I always use Baleine)
¾ teaspoon finely ground black pepper
1 Tablespoon country style Dijon mustard
3 Tablespoons good-quality mayo or aioli
2 Tablespoons finely chopped fresh parsley
Optional: ½ Tablespoon finely chopped fresh mint
Place eggs in a deep pot. Add just enough warm water to cover the eggs. Bring to a boil. (Lid on will bring to boil faster). The minute the water comes to a rapid bowl, turn off the heat. Keep covered for exactly 11 minutes. Then remove eggs from pot and run under cold water to cool them off so you don’t burn your hands. To peel: Firmly tap the egg one time on your countertop. Then use a big spoon to pull peel away from the egg white.
Place peeled eggs in a food processor. Pulse until very finely chopped. Place egg pieces in mixing bowl. Add remaining ingredients and stir until just combined. Taste and adjust according to your taste. Refrigerate. Spread on whole wheat bread. Makes 4 sandwiches.
Options: Remove some of the yolks if you prefer more whites. Add a Tablespoon of finely chopped onion. Add black olives.
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