I could eat egg salad every day for the rest of my life. I won’t though, because I’d drop dead of a heart attack. But if I could I would and here’s the recipe I’d use:
- 8 eggs
- 1/2 cup mayonnaise
- 1 tsp. prepared yellow mustard
- 1/4 cup chopped dill
- 1/4 cup green onion
- salt and pepper to taste
- 1/4 tsp. paprika
Directions:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion.
- Season with salt, pepper and paprika. Stir and serve on bread with lettuce and tomato and onion.