Recipes from the Grapevine Cottage

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Egg Salad

Linda has always been a creative cook, but since we’re now eating two meals a day at home, and also getting a little tired of cooking so much, she has tried to find some simple things to mix in with more complex dishes. And I think this one hits the spot perfectly, and just feels right for a summer deck lunch.

Serves 2


3 hard-boiled eggs
1/4 cup chopped celery
1/2 teaspoon dried dill
1/2 teaspoon paprika
1/3 cup mayonnaise (or more or less if desired)
1 tablespoon Dijon mustard
1/4 cup finely chopped red onion
Salt & pepper to taste  


After eggs cool, coarse chop and place in a bowl. Season with salt & pepper.  Mix the mayonnaise, Dijon mustard, dill and paprika separately. Add celery and onions to eggs and toss gently. Then add the mayonnaise mixture and stir in. We served open face on a bed of shredded iceberg lettuce on a toasted English muffin.