Grandma C's Egg Salad.

My Grandma C. was a very special person in my life. Her passing left a big hole in my heart. I do, however, have many wonderful memories of her and our time together.

One thing I can always do that makes me feel closer to her (other than drape myself with her jewels) is to make egg salad. Growing up, the ladies in my world loved egg salad. The men? They hated it. The second those eggs started boiling, you'd hear my dad or my grandpa start griping. "WHAT IS THAT GOD AWFUL SMELL?"

We'd chuckle, and proceed with the peeling, the stirring, the mixing. These days, I've tweaked her recipe slightly (I never admitted to her that I hated green olives) and now have my own version, but it never fails to make me smile and think of our lunches together.

Grandma C's Egg Salad
(serves 6-8, based on size of sandwich)

Ingredients:
-10 hard boiled eggs
-2 celery stalks (or you can make it Grandma C.-style and chop up some green olives)
-5 tablespoons light mayo (or to taste)
-2 teaspoons Dijon mustard

How to:
-Hard boil the eggs. (Everyone has a different way to do this, but I cover the desired amount of eggs in water, bring to a boil for a few minutes, then I turn the heat off, letting sit for about 15 minutes. This seems to work pretty well, but do your own way!)
-Dice celery into small pieces.
-Chop eggs and mix with celery, mayo, and Dijon mustard.  Don't over-stir, you want it still chunky.
-Add salt and pepper to taste.
-Sprinkle with paprika. (Not entirely sure what this does aside from making this look like a giant deviled egg, but it looks nice.)
-Spread on bread, crackers, or just eat with a fork. I do all three.