Chunky Egg Salad

Makes 4 cups

Jessica

ingredients

1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 Tbsp chopped fresh dill
2 Tbsp whole-grain mustard
1 Tbsp plus 1 tsp freshly squeezed lemon juice
2 tsp kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes or salad greens

1
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.
3
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice and salt.
4
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.

Source: Jessica