Smoked Egg Salad
- 12 eggs
- 2 stalks celery, chopped
- 1/2 Vidalia onion, chopped
- 5 ounces diced smoked salmon
- 1 cup Hellmann's mayonnaise to taste
- 3 tablespoons chopped fresh dill
- 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 medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate 2 hours. Serve.