This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
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
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
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.
Nutrition Facts
Per serving
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