Similar to Your Mother’s Egg Salad…Maybe It is, Probably, I Don’t Know…
Active Time: 10 minutes | Total Time: 35 minutes | Serves Serves 4
- 8 large eggs
- 2 teaspoons chopped fresh dill
- 3 to 4 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- small pinch kosher salt
- pumpernickel bagels, arugula, and sliced cucumber, for serving
Place the eggs in a medium saucepan and fill with cold water about 1 inch from the top. Place on the stove and turn the heat on to medium-high. Let come to a boil then turn off heat and cover. Let stand for 12 minutes.
Prepare a medium bowl with ice water. Using tongs, transfer the eggs to the water to cool for 10 minutes.
Meanwhile, chop the dill.
Peel the eggs. Then chop them- cut them in half first so they don’t roll around. Dump the water out of the bowl and dry it. Add the chopped eggs to the bowl along with the mayonnaise, mustard, pepper (about 6 turns on pepper mill), salt (if desired!), and the chopped dill. Stir to combine.
Serve over anything you like. We like it over a pumpernickel bagel with arugula and sliced cucumber.
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