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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My left over Easter eggs found their way into a easy to make egg salad. Hope you like it! Ingredients:
1/2 medium red onion, chopped |
12 large eggs, hard boiled,peeled and cut into sixths |
1 stalk celery & leaves, chopped |
1/2 cup plain yogurt or 1/2 cup mayonnaise |
2 tablespoons chopped fresh dill |
2 tablespoons whole-grained mustard |
4 teaspoons freshly squeezed lemon juice |
2 teaspoons kosher salt |
Directions:
1. In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
2. Add the eggs to the mixture and gently mix them together.
3. Season with pepper to taste.
4. Use in sandwiches, with lettuce and tomatoes, or in a salad.
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