Mamma's egg salad

1. 1. Place the eggs in a pan, carefully so that they don't break. Cover the eggs with water and add the tablespoon salt. Let the eggs come to a boil over medium heat. Let the eggs boil for 30 minutes.
2. Remove eggs from heat and cool immediately by running hot eggs under cold water until you can feel that the water is a cool temperature. Cool pan down with the cold water enough so you can leave the eggs in the pan for about 15 to 20 minutes until they are cooled down enough for you to use.

2. 3. You can empty the water out of the pan now and the eggs should be cool enough for you to remove the shells. And if they are, you can remove the shells and put the eggs in about a medium size mixing bowl. Now you can break up the eggs, a fork is the easiest to do this with., stirring at the same time. You don't want the pieces of yolk and egg white to be too small because when you mix in the mayo etc. they will break up smaller, but you don't want them too big either.

4. Now you should be able to add the Mayo and Mustard. You want to mix these up really well with the egg. You can add a little more of each if you prefer. When you add more Mayo the mixture becomes creamier. When you add more Mustard, it gets more of a bite; however, as you let the egg salad set, the mustard taste will become more apparent (but if you like mustard you'll want to add more).

3. 5. You can now add the dry ingredients and then just stir everything around really will until you feel that its mixed and the egg pieces are broken to your liking and mixed pretty well.

4. 6. Place in the refrigerator for about an hour for it to get cold and enjoy between two slices of bread. If you don't mind it warm, its ready to eat as well.

5. Enjoy!