Wednesday, August 4, 2010

Egg Salad

Egg Salad
6 hard boiled eggs, finely chopped
1/4-1/3 cup mayonnaise
2 tablespoons minced onions (I prefer red onion. It gives a nice hint of color)
2 tablespoons minced celery
salt and fresh ground black pepper, to taste
pinch of curry powder (this MAKES the salad, so don't leave it out- trust me!!)
fresh dill and fresh chives, chopped

Combine all ingredients and refrigerate until cold.

Enjoy as a dip with crisp, fresh vegetables or served on a sandwich.

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