This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Egg Salad
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Ingredients
- 8 large eggs
- ½ red onion minced
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon mayonnaise
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
- Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.
