I call this Deviled Egg Salad because it gets a hefty dose of mustard. The mustard, along with some homemade mayonnaise (you ARE using homemade, right?) takes egg salad from a boring deli staple to a magical topping for biscuits, shmear for crackers, or a simple sandwich that would make grandma jealous.
I treat this dressing as “better ranch,” so to speak. Use it anywhere you want the ranch effect but want something a little different than Hidden Valley. If making fattoush (or any other chopped salad,) pick whatever veggies your heart desires. Cucumbers, tomatoes, and radishes are traditional in my home, but any other fresh vegetables […]