Egg Saladby Rory
This classic egg salad recipe has just the right amount of crunch and dilly flavor.
Using an egg slicer (or a pastry blender or paring knife if you don't have an egg slicer), chop the peeled, hardboiled eggs into 1/4" pieces. Transfer to a bowl.
In another bowl, combine mayonnaise, mustard, celery, and onion and stir well. Add the mixture to the chopped eggs and stir carefully to combine everything. Sprinkle the celery seed and dill onto the surface of the salad, then stir just enough to distribute the spices through the mixture. Add salt and pepper to taste.
Cover and chill until just before serving. Serve as a sandwich on your favorite bread.