It’s been awhile since I’ve shared one of my mother-in-law Letty’s famous recipes and I know that egg salad isn’t exactly the most accurate reflection of her culinary talents, but I still think it’s important to have a solid egg salad recipe in your repertoire.

Right? Right.

I like to add toasted sliced almonds to my sandwich for a little added crunch. And I use Milton’s Whole Grain bread, a local San Diego fave. It’s the only whole grain bread my husband doesn’t complain about! So you know it’s good! Oh and I also removed a few of the yolks just to reduce the fat a bit more, but it didn’t really affect the flavor or consistency.

Letty’s Egg Salad
Serves about 6-8

14 hard-boiled eggs, chopped
1/4 to 1/3 cup of mayo
1/4 to 1/3 cup of reduced fat mayo
1 T of dijon mustard
2 T of very finely chopped white onion
Tad kosher salt
Tad freshly ground pepper

Mix all ingredients and refrigerate. Enjoy on your favorite bread.