THE BEST EGG SALAD
8 large hard boiled eggs*, peeled
½ cup Hellmann’s Light Mayonnaise
1 tablespoon Dijon mustard
½ cup celery, finely chopped
2 tablespoons chives, chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
Optional – 2 teaspoons fresh dill, chopped
Place the peeled hard boiled eggs in a large bowl. Using the back of a fork crush the eggs into small pieces. Add the mayo, mustard, celery, chives, salt, and black pepper to the bowl and mix until thoroughly combined.
Make sandwiches, lettuce wraps, canapes, or just eat that golden deliciousness right out of the bowl!
*To hard boil the eggs, place them in a single layer in a large saucepan. Cover them with cold water and bring them to a rolling boil over medium high heat. Turn off the heat and cover the pot. Let them sit for 12 minutes. Drain the water from the pan and cover the eggs in ice water. Let sit for 20-30 minutes. Drain again and peel under cold running water.