This chilled sandwich filling combines hard-boiled eggs with mayonnaise, mustard, and dill. Creamy with a light tang, it can be served in a sandwich, on crackers, or over a bed of greens.
Put the eggs in a pot of cold water. Once the water begins to boil, cook for 10 minutes. Transfer the eggs to an ice bath to cool, then peel them.
Coarsely mash the cooled eggs with a fork or cut them into small cubes. Mix with the green onions and dill.
Add the mayonnaise and mustard, then season with salt and black pepper. Stir until smooth.
Chill in the refrigerator for at least 20 minutes before serving. Serve in sandwiches, on crackers, or over a bed of greens.
Transfer the eggs to an ice bath right after boiling to cool them. This makes them easier to peel and helps prevent a green ring around the yolks. Contains eggs and mustard.
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