Egg Salad I

1. 1

   Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. 2

   In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. 3

   Serve on bread as a sandwich or over crisp lettuce as a salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.