Egg Salad

Egg salad is what you make of it. This is roughly what I put in mine, I never measure. I just mix, taste, and add more of one ingredient or the other until it suits my taste. I have never had any complaints and there are rarely any leftovers

8 hard-boiled eggs, peeled
1 cup mayonnaise
¼ cup onion, finely chopped
2 tablespoons yellow mustard
¼ teaspoon celery salt
¼ teaspoon garlic powder
¼ teaspoon white pepper
½ teaspoon dill
8 slices bread of your choice

1. In a medium bowl, mash the yolks. Add the mayonnaise, onion, celery salt, mustard, garlic powder, pepper, and dill.

2. In another bowl use a pastry blender or 2 butter knives and chop up the egg whites until you are satisfied with their size. Add to the yolk mixture and fold in.

3. Cover, and refrigerate 1 hour. To serve, spread equal amounts on 4 slices bread; top with remaining 4 slices to make sandwiches.

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