Ingredients Jump to Instructions ↓

  1. 1/2 medium red onion , chopped

  2. 12 large eggs

  3. 1 stalk celery (with leaves), chopped

  4. 1/2 cup mayonnaise

  5. 2 tablespoons chopped fresh dill

  6. 2 tablespoons whole-grain mustard

  7. 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice

  8. 2 teaspoons kosher salt Serving suggestions:

  9. 8 slices country-style sourdough bread, sliced tomatoes , salad greens Copyright

  10. 2000 Television Food Network, G.P. All rights reserved

Instructions Jump to Ingredients ↑

  1. In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery , mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.


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