Egg salad Name: Nathalie Alcantara Base: Fort Drum Recipe: 8 eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1 teaspoon dried dill weed 1 teaspoon paprika 1/2 red onion, minced salt and pepper to taste 1.Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2.In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. 3.Serve on bread as a sandwich or over crisp lettuce as a salad.