Happy Egg Salad


  • 8 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup diced onion
  • 1 teaspoon celery seed
  • 1 tablespoon fresh, chopped dill
  • 1 tablespoon Dijon mustard
  • salt salt
  • ground black pepper


  • Hard boil eggs.

    On Stove: Place eggs in a pot of cold water and place on stove. Bring water to a boil, cover the pot and then remove from heat. Let sit for 12 minutes. Gently place eggs in a bowl of ice water and let them sit for 5-10 minutes. Remove and peel off shell.

  • Pressure Cooker: Pour 1 cup water in the pressure cooker. Place eggs on top of rack inside the cooker. Pressure cook for 7 minutes and then manually release pressure. Carefully remove eggs and place in ice water for 7 minutes.
  • Peel In a large bowl mix together mayonnaise, mustard, onion, celery seed, dill, salt and pepper.
  • Chop eggs and add into mayonnaise mixture.
  • Serve on lettuce or on favorite bread.