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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. Return to:
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