Tuesday, August 7, 2012

End of Summer Dilled Egg Salad

After all of the constant heat for months on end, my herbs are starting to bolt.  I hate losing my precious dill because I use it so much.  I looked at my waning plants a couple days ago and thought, I need to make dill egg salad.

Boil 9 eggs.

I picked as much dill as I could.

Dice 1/2 of a red onion, several stalks of celery and dice the dill fine.

I like to use my egg slicer to dice the eggs.  Slice them once into slices.

Then rotate the egg and slice it again.

You end up with even sized pieces.

Place it all in a bowl, add about 1/4 cup of mayonnaise and salt and pepper. Mix it thoroughly and taste for seasoning.  I like my egg salad on the dry side.  If you want it creamier, add some buttermilk or regular milk.

The dill flavor is even better the next day.