- Prep time:
- 15 minutes
- Cook time:
- 20 minutes
- 4-6 servings
1 out of 5
Amp up the flavor in your egg salad with a hearty helping of fresh dill.
- 1 dozen large eggs
- 2-3 tablespoons plus 2½ teaspoons kosher or sea salt
- 1½ cups mayonnaise
- ¼ cup Dijon mustard
- ¼ cup fresh dill, minced
- ¼ cup red onion, minced
- 2 teaspoons cracked black pepper
Place eggs in a medium-sized pot, cover with cold water and add 2-3 tablespoons of salt. Place pot on stovetop over high heat. After water begins to boil, cook an additional 10 minutes, 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 chill, prep and combine remaining ingredients. Dice hard-cooked eggs, combine with mayonnaise mixture and season to taste with remaining salt and pepper. Refrigerate until ready for use.
For a tasty sandwich, serve on sliced rye or sourdough with butter lettuce and thin slices of red onion and cucumbers.