Egg Salad

Easy to make childhood favorite that can be eaten as a side dish or in a sandwich. Good enough to serve in lettuce cups at a luncheon, too -- top with cherry tomato halves or slices of stuffed olives.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 8  hard-boiled eggs, chopped
• 1  large onion, finely minced
• 1⁄2 cup green peas (canned or fresh)
•  salt and pepper
• 3  tablespoons mayonnaise, to bind
• 1⁄4 teaspoon dill weed (optional)

Directions

1. Combine eggs, onions and peas in a bowl.
2. Add mayonnaise, salt and pepper, dill.
3. Cover and refrigerate until well-chilled.