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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill. Ingredients:
8 eggs |
1 tablespoon mayonnaise |
2 tablespoons prepared dijon-style mustard |
1 teaspoon dried dill weed |
1 teaspoon paprika |
1/2 red onion, minced |
salt and pepper to taste |
Directions:
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
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