recipe: Egg Salad

Egg Salad

Egg Salad
  • Prep Time: 25 m
  • Calories: 183 kcal

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  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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