Egg Salad

Egg Salad

Serves 2-3
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes


  • 5 Large eggs
  • 1 stalk celery (finely chopped)
  • 1 tablespoon shallot (about one small, minced)
  • 1 tablespoon fresh dill (chopped)
  • 4 teaspoons mayonnaise
  • 1 teaspoon whole grain mustard
  • squeeze of fresh lemon juice
  • salt and fresh ground pepper to taste


This makes 2 large sandwiches or 3 more modest sized ones. With a little left over for taste testing along the way.


1. To hard boil perfect eggs, cover them in a saucepan with cold water. Place over high heat and bring to a boil. As soon as the water boils, remove from heat, cover and let stand for 10 minutes. Run eggs under cold water for a minutes or so immediately.
2. Chop cooked eggs to desired consistency and combine with all other ingredients.