Egg Salad

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

(serves 8)

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.