Egg Salad

Ingredients

• 8 large eggs
• 0.5 reds 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

1. 1

   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.

2. 2

   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.