Egg Salad with Fresh Dill

Ingredients

• 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

Preparation

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.