Egg Salad

Egg Salad
Egg Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

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

Directions

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.

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