Creamy Dijon Egg Salad

Lisa williams on 4.7.2012

First let me say that I have NEVER made egg salad before, as I’ve just started to like farm fresh, organic eggs (which taste nothing like the sort you get in the store, imo) and the smell always offended. The abundance of prettily colored eggs for Easter and a lack of meat in the fridge tempted me to this recipe, mostly because I had everything on-hand. It was fabulous! My first egg-salad sandwich (1/2, of course), was a delight! I did change/add these items, and would do it again: used 1/2 yogurt and 1/2 mayonnaise; added red pepper flakes and tumeric for health; omitted olives (sounded weird); added lots of fresh ground pepper. DH loved it too: he had a whole sandwich and the leftovers too. Thanks for the recipe!