- Prep time
- 15 minutes
- Cook time
- 20 minutes
- 4-6 servings
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
Bring water to a boil in a large pot. Carefully lower eggs into boiling water, continue to boil for 30 seconds. Cover tightly, remove from heat and continue cooking for 15 minutes. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.
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.