Egg Salad

  • 8 eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon prepared yellow mustard
  • 1/4 cup chopped dill
  • 1/4 cup green onion
  • salt and pepper to taste
  • 1/4 teaspoon paprika




  • 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.

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