Classic Egg Salad 1

8 eggs
1 tablespoon mayonnaise
2 tablespoons Dijon Mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion (small to medium)(minced)
Salt and pepper to taste

1. Place the eggs in a large saucepan and cover with cold water.
2. Bring to a boil, remove immediately and cover, let stand for about 10 to 12 minutes.
3. Drain off hot water and cover with very cold water (add ice) to cool.
4. Peel while holding egg under cold running water – this makes the peel come off without taking half the white with it.
5. Cool and chop eggs.
6. In a large bowl combine the chopped eggs, mayonnaise, mustard, dill, paprika, onion and salt and pepper.
7. Mix well using a fork or even a potato masher.
8. Spread on bread or on crisp watercress or lettuce.