Edwina Belle’s Egg Salad

Edwina Belle Fite was my best friend’s mother.  Mom made, hands down, the best egg salad on the planet.  Every time I went home for a visit, I begged her to make it, until she finally got tired of my wheedling and taught me to make it.  Mom left us in 2000, and unfortunately, I never had the presence of mind to write her recipe down, but this is it, to the best of my recollection.  It’s a little unorthodox in its measuring.  I know how to make it Mom’s way, with Mom’s utensils, and that’s the way I’m telling you now.

Ingredients:
1 dozen eggs
2 serving spoons of mayonnaise; about 4 Tbs. I think – start with 3 and see how it goes
2 soup spoons of yellow mustard (the prepared kind, like French’s); about 2 Tbs. maybe – start with 1
pinch of salt
1/4 tsp. or so of fresh ground black pepper
dash of seasoning salt (Bell’ Aroma, preferably)
a little finely chopped white onion
a little finely chopped dill pickle

To make:
1. Hard boil the eggs, about 7 minutes

2.  Cool them in cold water and then peel them.

3.  In a large bowl, mash the eggs with a potato masher.

4.  Mix in the mayo, mustard, salt, pepper, onions, and pickles.

Enjoy!

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