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Tasty egg salad that uses little mayonnaise and plenty of dill.
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red minced onion
salt and pepper to taste
Boil eggs in a saucepan, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, mix the eggs, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
Serve on bread as a sandwich or over crisp lettuce as a salad.
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