Dilly Egg Salad
6 Large eggs
4 Tbs mayonaise
1 Tsp Dijon mustard
1 tsp fresh dill, finely chopped or 1/2 tsp dried
1 tsp pickle relish
salt and pepper to taste
Place room temperature eggs in a medium, non-aluminum saucepan with enough water to just cover the eggs. Bring to a low simmer and cook for 12 minutes.
Drain and rinse under cold water to prevent further cooking. Peel eggs and set aside to completely cool. Chop eggs with your egg slicer and mix the eggs with the rest of the ingredients. Chill until ready to serve.
|
Baking
