Chances are you have cooked eggs just spilling out of your refrigerator that are left over from Easter morning. Sure, they are yummy all on their own. But add a little mayo and a few other ingredients and you have yourself a finger lickin’ good time. Eat this stuff all on its own or slather it between 2 slices of bread. Either way, watch yourself because you could easily put it all down in one sitting. There are a lot of ways that you can get creative when making egg salad. This particular recipe sticks to tradition, but feel free to pretty it up.
Ingredients:
- 8 eggs
- 1 tablespoon mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion, minced
- salt and pepper to taste
Directions:
- 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.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- For best results, cover and let it sit in the fridge for 30 minutes or more to allow the flavors to combine.
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