Egg Salad I

SUBMITTED BY: Margret PHOTO BY: gapch1026

“This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.”

INGREDIENTS (Nutrition)
  • 8 eggs
  • 15 ml mayonnaise
  • 30 ml prepared Dijon-style mustard
  • 1 g dried dill weed
  • 2 g paprika
  • 0.5 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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