Presented by Chef Cynthia Ferich
4 Large Eggs, Hard-Boiled
2 Tablespoons Mayonnaise
¼ teaspoon salt
1/8 teaspoon pepper
Peel the hard-boiled eggs and wash under cold water to eliminate any remaining shells. Drain on paper towels. In a medium-sized bowl, finely chop the eggs and add remaining ingredients. Mix until well-combined. Chill.
Serve on bread, toast or salad.
Yield: 1 cup
Recipe may be doubled, tripled, etc…