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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I came up with this recipe after Dominick had a craving for egg salad and he was pleased. The fresh dill really gives this egg salad great flavor. I used Hellmann's Canola Oil mayonnaise to make it a little healthier. You can also either use regular or dijon mustard (they both work well). Serve as a sandwich on your favorite bread. Ingredients:
6 eggs |
1 stalk celery, diced |
2 tablespoons green onions, finely chopped |
1 tablespoon fresh dill, finely chopped |
1/2 cup mayonnaise |
2 teaspoons mustard |
1/8 teaspoon fresh ground black pepper |
salt, to taste |
Directions:
1. Put the uncracked eggs in a large pot of cold water.
2. Bring the water to a boil and cook the eggs for 10 minutes.
3. While the eggs are boiling, prepare the celery, onion, dill and mix together in a large bowl.
4. Add the mayonnaise, mustard, pepper, and salt.
5. When the eggs are done, strain them and carefully peel each one. In a smaller bowl, mash them to the consistency of your choice.
6. Stir them into the mayonnaise mixture.
7. Chill for at least 2 hours and serve on your favorite bread.
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