Before I start, two things:
1. I truly believe in the Rachael Ray way of cooking, don't measure things, eyeball and add to taste, this works perfectly for this recipe. Just don't put too much mustard!
2. How to boil eggs perfectly: Add eggs to pot, cover with cold water, place on stove and heat to boiling (lid off.) As soon as the water starts to boil, turn off heat, move pot to cool burner or trivet, cover pot with lid, set timer for 10 minutes. After timer goes off, carefully pour out hot water and refill pot with cold water several times (this stops the eggs from cooking.) Once eggs are cooled down to touch, either use them or place them in the refrigerator for later! Perfect every time!
Marci's Perfectly Delicious Egg Salad Sandwiches
4 Boiled Eggs
1/4 Cup Mayo
Sprinkle of Dried Onion Flakes
1 Teaspoon Mustard
1/2 Teaspoon Dill Weed
Dash Garlic Powder (To Taste)
Dash Salt and Pepper (To Taste)
Squirt of Lemon Juice
1-2 Peperoncini Peppers and Juice from Peppers (Secret Ingredient)
White Bread (It's just better tasting on white bread, but use whatever you prefer.)
Crack and peel eggs, place them in a bowl, crumble and break them up with a fork. Finely chop the peperoncini peppers, add to bowl. Add the rest of the ingredients to the bowl, stirring well, tasting every now and then to make sure you have the right taste. Serve on bread, or on a simple salad. Enjoy!