Egg salad sandwiches for lunches. Yum!

Monica’s Egg Salad

Makes about 4 to 6 servings

Ingredients

For the dressing:

* 2 heaping tablespoons mayonnaise
* 1 teaspoon good Dijon mustard
* 1 teaspoon white wine vinegar
* 1 teaspoon sugar
* Slightly less than 1 teaspoon dried dill
* 1 tablespoon milk
* Salt and freshly ground black pepper, to taste
* 2 tablespoons finely chopped fresh herbs, using a mix of dill and tarragon

For the salad:

* 8 hard-boiled eggs, peeled and roughly chopped
* 1 rib celery, finely diced

For serving:

* Bibb lettuce
* Toasted English muffins

Instructions

In a medium bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, sugar, dried dill, and milk until smooth.

Season generously with salt and freshly ground black pepper. Egg salad can take more seasoning than you might expect.

The dressing should be loose and pourable, about the consistency of fresh nail polish, not thick like glue. Stir in 2 tablespoons of the fresh dill and tarragon.

Place the chopped eggs and finely diced celery in a large bowl. Pour the dressing over them and gently fold together until everything is evenly coated, taking care not to mash the eggs.

Taste and adjust with additional salt and pepper if needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The dressing will thicken slightly as the eggs absorb some of the moisture.

Before serving, stir the egg salad again and taste one last time. If the fresh herb flavor has mellowed in the refrigerator, fold in a little more chopped dill and tarragon until the flavor is bright and fresh.

Serve over crisp Bibb lettuce or spoon onto toasted English muffins for an open-faced lunch.