Dilly Egg Salad

Here’s a flavorful egg salad that is not swimming in mayonnaise. If you like your egg salad with more mayo, go ahead and add a few extra tablespoons. Taste and adjust the salt.

8 eggs
1/4 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon Dijon mustard
1/2 stalk celery, finely chopped
1/4 cup sweet onion, finely chopped
1/4 cup pickle, finely chopped
2 tablespoons fresh dill, chopped
Salt and pepper (it needs quite a bit of salt; start with 1/2 teaspoon)

1. Place eggs in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and cook for 10 minutes. Remove eggs from hot water & cool completely in ice water. Peel, chop, and place in a bowl.
2. Add the remaining ingredients and toss gently. Serve in a sandwich or over lettuce.