Six hard-boiled eggs, chopped
3 tablespoons finely chopped dill pickle (about one medium pickle)
1/4 cup mayonnaise
1 to 2 teaspoons Dijon mustard (according to taste)
Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste. If not eaten straight from the bowl, egg salad is especially good on lightly toasted white sandwich bread.
Makes four generous sandwiches.
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