Name: Lemon Mustard Dill Egg Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 hard boiled eggs (boiled for 10 minutes and cooled); 2 scant tablespoons mayonnaise; 1/2 teaspoon English mustard powder (or use regular mustard); 2 or 3 generous squeezes of lemon juice; Fresh dill, to taste; 1 stalk celery, finely chopped; 2 cornichons, finely chopped; Salt and pepper, to taste

Description

A refreshing egg salad with bold flavors of lemon, mustard, and dill, perfect for using up leftover Easter eggs.

Ingredients

Scale

2 hard boiled eggs (boiled for 10 minutes and cooled)
2 scant tablespoons mayonnaise
1/2 teaspoon English mustard powder (or use regular mustard)
2 or 3 generous squeezes of lemon juice
Fresh dill, to taste
1 stalk celery, finely chopped
2 cornichons, finely chopped
Salt and pepper, to taste

Instructions

In a bowl, combine the mayonnaise, mustard powder, lemon juice, and fresh dill. Stir with a fork until well mixed.
Chop the hard boiled eggs and add them to the dressing.
Add the chopped celery and cornichons to the mixture.
Season with salt and pepper to taste.
Mix everything together until the eggs are well coated with the dressing.
Serve immediately or refrigerate for later use.

Notes

This egg salad is a great way to use up leftover Easter eggs. For a more intense flavor, let it sit in the refrigerator for a few hours before serving. You can substitute regular mustard if you don’t have mustard powder. Serve on bread, crackers, or a bed of greens for a light meal.

Prep Time: 5 minutes
Cook Time: 10 minutes