Chunky Egg Salad

Name: Chunky Egg Salad
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

10 ingredients

1 steps

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

Directions

1

{"0":"In a small bowl, soak the onions in cold water, for 15 minutes. Drain.","2":"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.","4":"In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.","6":"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."}