• Eggs – 1 to 2 per person
• Mayonnaise
• Dry mustard
• Salt
• Splash of rice vinegar (can substitute apple cider vinegar, or omit entirely)

In small saucepan, cover eggs with cold water; place over medium heat and bring to full boil. Turn off heat and let eggs stand for 20 minutes.

Rinse eggs with cold water while shelling. Chop or slice eggs (you can use an egg slicer, but a pastry blender also makes quick work of this step). Before eggs cool off, mix with mayonnaise, dry mustard, rice vinegar, and salt to taste. Serve immediately – slightly warm egg salad on bread, or toast, is what comfort food is all about.

You can add finely chopped chives, or fresh parsley, both of which are nice and make the salad look pretty; we don’t bother because we prefer our egg salad plain.