Egg Salad

1. 1

   Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.

2. 2

   Boil 10 minutes; drain and place eggs in an ice-water bath.

3. 3

   When eggs are cool enough to handle, remove shells.

4. 4

   Discard yolks from two of the eggs.

5. 5

   Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).

6. 6

   Transfer eggs to a medium bowl.

7. 7

   , mayonnaise, mustard, dill, salt and pepper; mix until blended.

8. 8

   Yields about 1/2 cup per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.