In connection with the fact that there were eggs left after lunch at work many years ago, I found that I should find a way to use them up. Egg salad is a spread that most people like.
4 boiled, cold diced eggs
1 bag of mayonnaise
1 tablespoon Dijon mustard, or 2 tablespoons of a milder type
4 spring onions in strips
Salt and pepper
Stir everything together and season with salt and pepper. Eaten with a slice of bread underneath and goes well with it. e.g. smoked salmon.
