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1
Place your eggs in the bottom of a pot and cover completely with water, at least one inch above the level of the eggs. Generously salt the water. Cover the pot and bring to a boil. Boil gently for 5 minutes, then turn off the heat, but do not uncover. Leave the eggs in the water for 10-15 minutes, then remove them to a bowl filled with ice water.
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2
As soon as the eggs are cool enough to handle, peel and chop them. Place the chopped eggs in a bowl, then mix in the mayonnaise, mustard, salt, pepper, dill, and onion powder.
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3
Here comes the fun part!!!!
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4
To make the egg salad your own, or just to change things up a bit, mix in one or more of these add-ons:
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5
For the mix-ins: Finely chopped green onion, crumbled bacon, pimentos, chopped red onion, chopped celery, shredded cheese, ranch dressing (I've even used a bit of the powder before in place of onion powder), and anything else you can think up! The 1/2 cup measurement is just a suggestion, I taste as I add and stop when the salad is how I like it.
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6
Then, pick a bread: White sandwich bread, wheat sandwich bread, hamburger rolls, kaiser rolls, croissants, French or Italian bread, bagels, or your favorite bread.
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7
And last, pick your garnishes: Romaine lettuce, baby spinach, sliced red onion, chopped avocado, sliced cheese, sliced tomato, sprinkle of paprika, or your other favorite garnishes.
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8
We love this salad in many combinations, but my family's favorite is this: Basic egg salad with bacon, green onion, and celery mixed in. Served on a whole wheat bagel with romaine lettuce, a sprinkle of paprika, and sliced avocado. Have fun creating your own egg salad sandwiches!
