Egg Salad with Dill
Egg Salad with Dill
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.