This is my basic Egg Salad recipe
that I often pull out at Easter.
I was making it for eight people on
the day I took these pictures, but
you can easily half the recipe for less people.
Basic Egg Salad
2 dozen hard boiled eggs
2 stalks of celery diced
2 tsp. dried minced onions (found with herbs and spices)
2 tsp. dried dill weed (found with herbs and spices)
1 tsp. garlic powder
1 cup mayonnaise
Hard boil the eggs and peel them after they cool.
Chop them in your food processor,
I like the eggs a bit chunky.
If you don't have a food processor, chop
with a large kitchen knife.
Put the dried minced onions in
a measuring cup.
Add enough water to cover the onions
and set aside for the onions to rehydrate.
Chop the celery.
Mix the celery with the chopped egg
in a large bowl.
Add the dill weed and garlic,
plus salt and pepper to taste
and stir well.
Drain the water from the rehydrated onions
and add them to the salad.
Mix in the mayonnaise.
Serve with toast, bagels or English muffins.
Delicious for a brunch or special luncheon.