Easter Egg Salad

My wife and I along with our son were visiting our daughter (his sister), Carlisle,  last weekend in Harrisonburg. One of her roommates happens to be my nephew, Hugh. He is the son of my slightly older sister, Patience. Well, this particular weekend brought her and her husband and one of my nieces, Helen, over to Harrisonburg from their farm in Fork Union as well. We were all getting together to support the JMU Crew Club at their mock regatta. We all met up at the river and watched the boats and then had some hot dogs and burgers. After the event, we all headed back to the apartment to visit and chat. My sister had prepared a couple of things to have at the river, but being as there were plenty of hot dogs and hamburgers, we kept those things for later.

One of the things she had made was her egg salad and it is the best! Anyone who knows me well, knows that egg salad is something I really enjoy. I am sure part of the reason her egg salad is so good is they keep a number of free range laying hens at their farm. That notwithstanding, I called her up last night and got her recipe. It is so simple, here it is:



INGREDIENTS
   hard boiled eggs
   mayonnaise
   yellow mustard
   ground black pepper

DIRECTIONS

1. Chop up the hard boiled eggs into a small dice.
2. Mix the mayonnaise and mustard in a 4:1 or 3:1 ratio and add to eggs (more mayo than mustard). The amount you need to mix and add will depend on your taste and the number and size of the eggs you have cut up.
3. Add ground black pepper to taste.

That is it, no fancy spices, nothing extra. It is just plain simple goodness. Make yourself a sandwich with it and it is heaven. If you want a little crunch, add lettuce, crisp bacon and thin slices of tomato to your sandwich. Now, where is that easter egg dye?

Thanks Pay!