Egg Salad

 8 eggs

1 Tbls mayonnaise

2 Tbls prepared Dijon style mustard

1 tsp dried dill week

1 tsp paprika

1/2 red onion, minced

salta nd pepper to taste


Directions:

1. Place eggs in a saucepan and cover with cold water

Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Removed from hot water, cool, peel and chop.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over srisp lettuce as a salad.

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