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Egg Salad

Payne Caitlyn
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4
Calories 183 kcal

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.