Egg Salad

  • 6 eggs
  • 2 Tbsp mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • ¼ tsp lite salt 
  • kosher salt and pepper to taste


  1. Place the eggs gently in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for ten minutes. Remove from heat and cool. Peel the eggs under cold running water. Add the eggs to a food processor or magic bullet and pulse until chopped. Stir in the mayonnaise, mustard, lemon juice and salt and pepper. Taste and adjust as necessary. Serve with lettuce leaves and bacon for wrapping if desired. (optional)