Chunky Egg Salad
A tasty spring dish… and a great way to use up your Easter leftovers!
1/2 medium red onion, chopped
12 large eggs
1 stalk celery with leaves, chopped
1/2 cup mayonnaise
2 tbsp fresh dill, chopped
2 tbsp whole-grain mustard
1 tbsp plus 1 tsp freshly squeezed lemon juice
2 tsp sea salt, plus more to taste
Freshly ground black pepper
Fresh greens, if desired
- In a small bowl, soak onions in cold water for 15 minutes, then drain.
- Meanwhile, place eggs in a large saucepan with a tight-fitting lid, and cover with 1″ cold water. Bring to a boil and let boil for 1 minute. Cover the eggs, then remove from heat and set aside for 8 minutes. Drain the water from the pan, and cool eggs in the pan under cold running water. Peel, then cut the hard boiled eggs into sixths.
- In a large bowl, mix together onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add eggs to the mayonnaise mixture, and gently mix together. Season with pepper to taste, and serve on Cracked Pepper Croccantini (or your favorite!) with fresh greens, if desired.