Egg Salad

Ingredients

• large eggs
• 1/2 red onion, minced
• tablespoon sprepared Dijon-style mustard
• tablespoon mayonnaise
• teaspoon dried dill weed
• teaspoon paprika
• salt and pepper to taste

Instructions

1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.