- Boil eggs
- Peel eggs
- Place eggs in vessel
- Add mayo and Dijon mustard until right
- Salt, pepper, and paprika, to taste
- Paprika on top for color
It was a big deal. We had kuggel and bagels. We had fish for about 300 people and fruit and cookies and challah, juice, coffee, soda, and every once in a while a few shots of booze. But for our friend Anna, the egg salad was reason enough to move heaven and earth. Her break-the-fast was not complete without the consumption of copious amounts of the above listed egg salad.
This year, we did not make it nor did Anna eat it. And that was strange.