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About this recipe:
You could use dried dill, but use fresh if you can. Serve in sandwiches or over crisp lettuce as a salad.
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
small handful chopped fresh dill
1 teaspoon paprika
1/2 red onion, minced
salt and freshly ground black pepper to taste
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork.
- Serve on bread as a sandwich or over crisp lettuce and cress as a salad.
Delicious. Left the onion out of half of the recipe for the 3 year old children. Simple but stunning fluffy sandwiches
- 03 Apr 2011
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