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Egg Salad with Dill

By : | Comments Off on Egg Salad with Dill | On : June 25, 2019 | Category : American, Appetizers, Brunch, Lunch

Egg Salad with Dill

Course Appetizer, Breakfast, Brunch, Dinner, Lunch
Cuisine American, Jewish

Ingredients

  • 4 eggs
  • 2 tbsp. mayonnaise Hellman's
  • 1 tbsp. mustard Carnegie Deli
  • 1 tbsp. kosher salt
  • 1 tbsp. pepper
  • dill

Instructions

  • Put 4 eggs in a pot of cold water. Bring to boil and cook for 20 minutes. Drain and put in cold water. Peel the eggs and put them in a food processor. Add the mayonnaise, mustard, salt pepper and dill. Pulse until smooth. Serve in lettuce cups with fruit and veggies. Bon Appetit.