Dilly Egg Salad
Serves 6
5 mins prep
20 mins cook
25 mins total
Creamy egg salad mixed with fresh dill, whole-grain mustard, and a touch of lemon for a bright, flavorful twist on the classic.
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In a large, shallow bowl, mash the hard-boiled eggs with a potato masher until partially smooth.
Mix in the celery, onion, mustard, mayonnaise, dill and a big pinch of salt and pepper.
Taste for seasoning and add salt if needed.
The egg salad will keep, refrigerated and covered for up to 5 days.
