50 Delicious Recipes for Kids to Make [A Cookbook]: New Favorites for New Cooks

EASY EGG SALAD The best egg salad starts with a perfectly hard-boiled egg—in this case, one that has a creamy yolk inside. Add a pinch of salt and pepper, a dab of mustard and mayo, and lunch is served. Egg salad is a good bet for feeding a hungry crowd—as in your whole family, or maybe just your big brother. To make more, add 1 egg and 1 slice of toast per person. You will need  Measuring spoons, knife, small bowl, fork Ingredients  2 hard-boiled eggs (see page 44)  Coarse salt  Ground black pepper  1⁄4 teaspoon Dijon mustard  1⁄4 teaspoon mayonnaise, plus more for the bread  A few sprigs fresh dill or parsley, minced (optional)  2 slices toast Preparation 1. Carefully slice the eggs in half and, with the cut side down, chop them into small pieces, about the size of sunflower seeds. (Remember to use “the claw” to protect your fingers.) Put the chopped eggs into a small bowl and mash them up just a little bit with the back of a fork. 2. Stir a pinch of salt and pepper (or more if you like) into the eggs, then mix in the mustard, mayonnaise, and dill (if using). Spread a thin layer of mayonnaise over the toast and layer the egg salad over that. Sprinkle with salt and pepper and enjoy!