Ingredients

The following ingredients have 2 Servings
  • 8 eggs
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced radish
  • 3 tablespoons mayonnaise*
  • 1 tablespoon fresh chopped dill
  • salt and pepper to taste

Instruction

  • Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
  • Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
  • In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
  • Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath. Once the eggs are cool enough to handle, peel off the shells.
  • Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
  • Slice the remaining eggs in half, and chop up with the yolks.
  • Place the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt and pepper. Gently stir everything together.
  • Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.