Recipe by BecR
My favorite egg salad. Lovely served on hot buttered toast with lettuce leaves, or as an appie on wheat crackers. Prep time does not include chill time. From "The Green House" fine herbs grower in Encinitas, CA.
Top Review by Caroline Cooks
Oh, yummy! Followed half the recipe to a "T". Had to use dried dill--couldn't find any fresh--still--fantastic flavor. Will make again! Made for The Magic of Herbs in Cooking Photos.
- 3 tablespoons fresh dill, minced
- 1⁄2 cup mayonnaise
- 1 tablespoon pimiento, minced
- 1 teaspoon Dijon mustard
- 6 hard-boiled eggs, diced