Recipe: Egg Salad

This is Post Number Two of God-Knows-How-Many regarding the baptism reception. I shouldn't even be posting this, because Kelly did most of the "making" of this egg salad, but I supervised and directed and she doesn't have a blog so I win.

I made tuna salad and chicken salad (possible recipes to come) but got the most compliments on this egg salad. It's the dill, y'all!

Ingredients

• 9 hard boiled eggs, peeled and diced
• 1 cup mayonnaise
• 1/4 cup chopped onion
• 1 tsp mustard powder
• 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1 tsp dill weed

Directions

1. Mix all ingredients
2. Cover and refrigerate overnight (about eight hours)
3. Serve on King's Hawaiian Rolls for best results ;)

Photo credit: Alina Patel