Egg Salad I

8 eggs

1 tablespoon mayonnaise

2 tablespoons prepared Dijon-style mustard

1 teaspoon dried dill weed

1 teaspoon paprika

½ red onion, minced

salt and pepper to taste

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.

In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

Serve on bread as a sandwich or over crisp lettuce as a salad.