Egg Salad
Serves | 2-3 |
Prep time | 5 minutes |
Cook time | 15 minutes |
Total time | 20 minutes |
Ingredients
- 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
Note
This makes 2 large sandwiches or 3 more modest sized ones. With a little left over for taste testing along the way.
Directions
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. |