Egg Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

6 large eggs

¼ cup mayonnaise

2 to 3 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

¼ teaspoon sea salt

Freshly ground black pepper

¼ cup finely diced red onion

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon capers (optional)

Directions

Hard boil the eggs according to this recipe. Peel and chop.

In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.

Mix in the onions, then fold in the eggs, chives, dill, and capers, if using.

Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.