Recipe Archive

Egg Salad with Fresh Dill

Yield: Egg Salad for 4-6 sandwiches
Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: $recipe[8] hats
Printer friendly!
Nugget Quick & Easy Recipe



Place eggs in a medium-sized pot, cover with cold water and add 2-3 tablespoons of salt to pot. Place pot on stovetop over high heat. Cook an additional 10 minutes after water begins to boil, then remove from heat and let stand 5 minutes. Drain off hot water, then place pot in sink and run cold tap water over eggs until cool to touch. Peel immediately, then transfer to a bowl and chill in refrigerator.

While eggs finish chilling in refrigerator, prep and mix together remaining ingredients. Dice hard-cooked eggs small, combine with mayonnaise mixture and season to taste with 2½ teaspoons salt and 2 teaspoons pepper. Refrigerate until ready for use.

Serve on sliced Rye, Sourdough or Sour Wheat-Walnut bread from Sacramento Baking Company with butter lettuce leaves and thin slices of red onion and cucumbers. A great twist to this sandwich is to add nasturtium flowers, fresh from your garden – it makes it a perfect feature to your special brunch or afternoon tea.

Egg Salad will keep for 3 days in refrigerator if properly covered and stored.

Techniques used in this recipe


Enlarge Images