Egg Salad is simple, quick, nutritious, can be made in advance and requires little fuel which makes it a great choice for eating in the van.   Can be made the night before for a no cook breakfast, while cooking breakfast before hitting the road or on the spot.   This is a basic recipe that is great as is or doll it up with what ever you have on hand.

INGREDIENTS:
4 Eggs
1/4 cup Mayonnaise
1/2 teaspoon Mustard
2 tablespoons  chopped Onion (see options below)
1/8 teaspoon Paprika
Salt & Pepper to taste

DIRECTIONS:
1.)   Place eggs in pan and cover with cold water.  Bring water to a boil and remove from heat.  Cover and let eggs stand in water 15 minutes.   Remove egg  from water, peel and chop.

2.) Place chopped egg in bowel and stir in mayonnaise, mustard, onion, paprika.  Mix.  Add salt and pepper to taste.

3.) Best served on rye or wheat bread, but any bread or crackers will work.

* Onion  Suggestions:
(choose 1 of the following)
1 green onion
reconstituted minced onion
1/4 teaspoon onion powder
omit onion
sub pickles for onion

GREAT ADD INS:
Chopped Pickle  or a sprinkle of dill seasoning,  celery,  bell peppers or tomato,