Robert’s Egg Salad

6 eggs

1/4 cup mayonnaise

2 teaspoons mustard

1/2 teaspoon salt and ground pepper

In a medium saucepan, cover 6 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 15 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.

Slice eggs with an egg slicer or a knife. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.

Spread over 4 slices of bread. Serve immediately.

Yield: 4 servings

Family History:

Robert started making this when he was a teenager. For some reason, his always comes out better than anybody elses’!