Salads

Egg Salad I

Ingredients

  • 8eggs
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared Dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon paprika
  • ½red onion, minced
  • salt and pepper to taste
  • Directions

  • Step 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.

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  • Step 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.

  • Step 3

    Serve on bread as a sandwich or over crisp lettuce as a salad.

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