Chunky Egg Salad
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 medium
Red Onion (chopped)12 large
Egg1 cup
Mayonnaise2 tbsps
Dill (chopped fresh)2 tbsps
Grain Mustard (whole-)2 tsps
Kosher SaltDirections:
1
In a small bowl, soak the onions in cold water, for 15 minutes
2
Drain
3
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch
4
Bring to a boil and cook for 1 minute
5
Cover the eggs, remove from the heat, and set aside for 8 minutes
6
Drain the water from the pan and cool the eggs in the pan under cold running water
7
Peel the eggs and cut into sixths
8
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt
9
Add the eggs to the mayonnaise mixture and gently mix them together
10
Season with pepper to taste
11
Use in sandwiches, with lettuce and tomatoes, or in a salad