Egg Salad

Adapted from Moosewood Restaurant Low-Fat Favorites, 1996 Clarkson N. Potter

6 eggs

1 celery stalk

½ red bell pepper, seeded

1 to 2 Tablespoons dill pickle, minced

¼ cup red onion, minced

2 Tablespoons fresh dill, minced

2 Tablespoons reduced-fat mayonnaise

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

Place the eggs in a pot with cold water to cover. Bring to a boil, lower the heat, and simmer for about 10 minutes. While the eggs cook, dice the celery and bell pepper and set aside in a large bowl. Add the dill pickle, red onion, and dill to the bowl. When the eggs are cooked, drain them and immediately submerge them in very cold water to cool to stop the cooking. Peel the eggs. Chop 2 of the eggs and add them to the bowl. Remove and discard the yolks from the remaining 4 eggs, chop the whites, and add to the bowl. Stir in the mayonnaise, horseradish, and mustard and mix well. Serve chilled.

Total time: 30 minutes

Makes 2 cups.