Egg Salad


  • 8 large eggs
  • 1/3 cup kewpie mayonnaise
  • 1-1/2 tablespoons dijon mustard
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  1. In a large bowl, combine the mayonnaise, mustard and minced onion, and set aside (to allow the onion to rehydrate).
  2. Meanwhile, in a medium saucepan, boil eggs in water for about 7 minutes.
  3. Remove the pan of eggs from heat, cover with a lid and allow to sit for about 5 minutes.
  4. Place boiled eggs in cold water, allow to cool and then peel.
  5. Add the eggs to the mayo and mustard mixture, cutting them in with a pastry blender or fork until coarsely chopped and well combined.
  6. Add in the salt and pepper, adjusting amounts to taste.
  7. Refrigerate for at least one hour.
  8. Serve on your favorite bread, bun or roll, atop a salad or as a wrap in a tortilla.

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