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Melissa Pasanen's Egg Salad

A big bowl of comfort, to be eaten

by the spoonful, or between crisp toast.
By Melissa Pasanen Six hard-boiled eggs, chopped
3 tablespoons finely chopped dill pickle (about one medium pickle)
1/4 cup mayonnaise
1 to 2 teaspoons Dijon mustard (according to taste)

Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste. If not eaten straight from the bowl, egg salad is especially good on lightly toasted white sandwich bread.

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Makes four generous sandwiches.

salon.com | March 6, 2000

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About the writer
Melissa Pasanen is the books editor for Girlzone.com. Her writing has also appeared in The Art of Eating, among other publications.

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