Egg Salad


1 dozen hard-boiled eggs [excellent use for leftover Easter eggs!]
1/2 Cup Mayonnaise
1-1/2 tsp prepared Dijon mustard
3 celery stalks, finely minced
1 small onion, finely minced
1/2 tsp Celery Seed
1 tsp Dill Weed Leaf, plus more for garnish
Salt and freshly ground Black Pepper

Using an egg slicer [or a pastry blender, or even just a simple paring knife] chop the peeled, boiled eggs to the desired consistency [chunkiness?]. Transfer chopped eggs to a bowl.

Add mayonnaise, prepared mustard, minced celery and onion to the chopped eggs, and stir to combine. Sprinkle celery seed and dill onto surface of egg salad, then stir just to distribute spices throughout mixture. Add pepper and salt to taste. Garnish with a bit more dill leaf.

Cover and chill egg salad until just before serving. Serve as a sandwich on/in your favorite bread or lettuce.