Chunky Egg Salad

Total Time:
28 min
Prep:
8 min
Cook:
20 min

Yield:
about 4 cups (8 1/2-cup servings)

NUTRITION INFO
Ingredients
  • 1/2 medium red onion, chopped
  • 12 large eggs
  • 1 stalk celery (with leaves), chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons whole-grain mustard
  • 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
  • Copyright 2000 Television Food Network, G.P. All rights reserved
Directions
  • 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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