Egg Salad

By Traceylu-2

Ingredients

• 4 eggs
• 2 Tbls. mayonnaise (or light mayo)
• 2 Tbls. prepared Dijon-style mustard
• 1/2 tsp. dried dill weed
• 1/4 tsp. paprika
• 1/4 red onion, minced (more or less onion to taste)
• 2 oz. Shredded cheese, optional
• 4 slices cooked crumbled bacon, optional
• Salt/pepper to taste

Details

Servings 2

Preparation

Step 1

Place eggs in saucepan and cover with cold water. Bring to a boil, reduce heat and continue to gently boil for 15-20 minutes. Rinse in cool water and let cool. Peel eggs, discarding 2 of the 4 egg yolks. Chop the remaining 2 egg yolks and 4 egg whites.

In a medium bowl, combine egg, mayo, mustard, dill, paprika, onion, cheese, bacon and salt/pepper. Blend well with a fork or wooden spoon. Serve on bread or over crisp lettuce as a salad.