Egg Salad with Dill

While discussing what to eat for brunch this morning, we had the Food Channel on (of course). Ina was making a variety of items and one happen to be her Smoked Salmon and Egg Salad Tartines. My husband and I looked at each other and the debate was solved - we wanted egg salad! I normally make this by just mixing hard boiled eggs with Miracle Whip and voila! - but this was better, it has stone ground mustard and fresh dill - how can anything with fresh dill be bad? This was so quick and tasty it will replace my boring old egg salad recipe (unless of course I don't have dill).

INGREDIENTS

12 Large eggs

1/2 C Miracle Whip

2 tsp Stone Ground Mustard

1 Tbl Fresh Dill, chopped

1 tsp Kosher Salt

1/2 tsp Black Pepper

Wheat Bread

DIRECTIONS

Since I hate recipes that don't include ALL cooking instructions, I'm including my egg boiling as well.

Place eggs in bottom of pot and fill with cold water to ensure eggs are completely submerged with a little extra water. Bring water to a rolling boil and boil for 1 minute. Remove from heat, cover, and let eggs cook for 20 minutes. Once time is up, transfer eggs to an ice bath to cool (and help prevent yolk form turning green). Let eggs cool at least 10 minutes.

In large bowl, mix Miracle Whip, mustard, dill, salt, and pepper.

Peel eggs and process in food processor until all crumbly. Transfer eggs to large bowl with Miracle Whip mixture and combine. Feel free to adjust amount of Miracle Whip for egg salad consistency you like. Then - Make Sandwiches! I prefer toast, but its fine on regular bread too. Enjoy!