Mustard Egg Salad

Step 1

Place the 6 eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.

Step 2

While eggs cook, thinly slice the 0.5 head of cabbage into shreds. Place in a large bowl and sprinkle with 0.5 tsp salt; toss and let sit for 10 minutes to soften.

Step 3

In a small bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp dijon mustard, and 1 tbsp white wine vinegar until smooth. Season with 0.25 tsp black pepper.

Step 4

Drain the eggs, cool under cold water, then peel and chop into bite-sized pieces. Add to the cabbage along with the dressing and 2 tbsp chopped chives.

Step 5

Stir everything until well coated. Taste and adjust salt or mustard if needed. Serve immediately, or chill for 30 minutes for a colder salad.

Step 6

Garnish with extra chives if desired. Enjoy as a sandwich filling, on toast, or over greens.