Easy Egg Salad Name: Jennifer Miller Base: Andrews AFB Recipe: 6 large eggs 1⁄4 cup mayonnaise 1 tablespoon mustard salt and pepper Place eggs in a pot and add enough water to cover eggs by at least one inch. Quickly bring the water to a boil, then remove from heat and let the eggs sit in the hot water for 15 minutes. Remove eggs from hot water and immediately place them in a bowl filled with ice until they're cooled completely. Peel the cooled eggs and dice or mash them. Mix together mayonnaise and mustard; combine with the eggs. Add salt and pepper to taste. Refrigerate for at least an hour to allow the flavors to combine.