Egg Salad

  • Servings: 6
  • Difficulty: easy
  • Print

Credit: Siam Rimmer


  • 4 Eggs
  • 3 Tbs. Mayonnaise
  • ½ tsp. Mustard
  • 1 Small Diced Dill Pickle
  • 1 Tbs. Diced Celery Chopped Small
  • 1/8 tsp. Pepper
  • 1/8 tsp. Salt
  • 1/8 tsp. Dill
  • 1/2tsp. Mustard

  1. Place all eggs in a medium pot and cover with water. Bring to boil for 10 minutes.  
  2. When eggs are done drain water from pot and place eggs in an ice bath. Chill for 10 Minutes.
  3. Remove the peel and make sure rinsed off.  
  4. Dice all the eggs in a small bowl. Add all the ingredients above and mix together.
  5.  Place in Refrigerator for 20 Minutes and serve with as a sandwich or with crackers.


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