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Easter-Egg Salad
from the kitchen of Sharmagne Leland-St John

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh dill weed, chopped
1 teaspoon paprika
1/2 red onion, minced
1 tablespoon small capers, whole
salt and pepper to taste

Place room temperature eggs in a saucepan and cover
with cold water. Bring water to a boil; cover, remove
from heat. Let eggs stand in hot water for 10 to 12
minutes. Immediately plunge eggs into very cold water,
cool, peel and chop. In a large bowl, combine all the
ingredients. Mash well with a fork. Serve on lightly
toasted rye bread as a sandwich or over crisp Boston or
Manoa lettuce as a salad.

Excellent way to use the extra Easter-eggs.

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