INGREDIENTS
Servings: 4
eggs
mayonnaise
prepared Dijon-style mustard
dried dill weed
paprika
red onion, minced
salt and pepper to taste
Egg Salad I
Prep:
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Cook:
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Ready in:
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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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