- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- 4-6 servings
Amp up the flavor in your egg salad with a hearty helping of fresh dill.
- 1 dozen large eggs
- 1½ cups mayonnaise
- ¼ cup Dijon mustard
- ¼ cup fresh dill, minced
- ¼ cup red onion, minced
- Salt and pepper, to taste
Bring water to a boil in a large pot. Carefully lower eggs into boiling water, continue to boil for 30 seconds. Cover, remove the pot from the heat, and let sit for 15 minutes. Transfer the eggs to a bowl of ice water and cool for 15 minutes before peeling.
Dice the hard-cooked eggs, combine with the remaining ingredients, and season to taste with the salt and pepper. Refrigerate until ready to use.
Serve with toasted bread, sliced tomatoes, diced onions and sliced cucumber. Or to make a tasty sandwich, serve egg salad on sliced rye or sourdough with butter lettuce and thin slices of red onion and cucumbers.
Techniques used in this recipe:
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- dill weed
Commonly referred to as dill the plant is tall and wispy normally attaining a height of 3 to 6 feet. The plant is bright green in color and speckled with yellow blossoms. Dill has a delightful, delicate bouquet and enhances rather than dominates food.
It is ideal for sauces and seafood and also compliments egg, cheeses, and salads.