Monday's Meal

This weekend I made egg salad - one of my favorite warm-weather meals! I'm the only one in my family who will eat it, so I always make small batches. I don't care for a lot of stuff in my egg salad - and I detest crunchy things like celery & onions. If you like just a basic egg salad, then you might like this recipe.

Egg Salad
8 medium eggs, hard boiled and chopped into bite-size pieces
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika (optional)
3 TBSP. mayonnaise (regular or low-fat)

Mix well and refrigerate. I like my egg salad on the "dry" side - you can add more mayonnaise if it's too dry for you. I also think that it tastes better after it has been refrigerated for a day.

I couldn't remember if I used 3 or 4 TBSP. of mayo, so I used 4 this time, and the egg salad is a little 'runnier' than I like it. Next time, I'll remember to use 3 TBSP!

If I'm going to eat the egg salad as an open-faced sandwich or without bread, I won't mix the paprika into the eggs - instead I'll sprinkle the paprika on top of the egg salad for a dash of color.