How do I love thee, Egg Salad? Let me count the ways.

Well, all right, there is really only one way, and that is on toasted bread (wheat or recently discovered potato bread will do nicely).

The eggs should be recently boiled, diced up fine and mixed with yellow mustard and mayonnaise, and a just a splash of pickle juice (an old trick I picked up from somewhere). A dash of paprika will not go amiss.

Mmm, eggy.

-Molly