Egg Salad I
Ingredients:
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8 eggs
-
1 tablespoon mayonnaise
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2 tablespoons prepared Dijon-style mustard
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1 teaspoon dried dill weed
Directions:
- 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.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
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