Egg salad

Ingredients:

• 12 large eggs
• Half a red onion, finely chopped
• 1 stalk celery (with leaves), finely chopped
• 0.5 cup mayonnaise
• 2 tbsp chopped dill
• 2 tbsp. grainy mustard
• 1 tbsp + 1 tsp lemon juice
• 2 teaspoons coarse salt
• For serving: 8 slices rustic sourdough bread, sliced ​​tomatoes or salad greens

Preparation:

1. In a small bowl, soak the onion in cold water for 15 minutes. Drain.
2. Meanwhile, place the eggs in a large saucepan with a tight-fitting lid and cover with cold water by 2.5 cm. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and let them sit for 8 minutes. Drain and cool the eggs in the saucepan under cold running water. Then peel and cut into 6 pieces.
3. In a large bowl, combine onion, celery, mayonnaise, dill, mustard, lemon juice and salt.
4. Add the eggs to the mayonnaise mixture and mix gently. Season with pepper to taste. Use the salad in lettuce sandwiches.
   Exit: 4 tbsp.