Chunky Egg Salad
1/2 medium red onion, chopped
12 large eggs
1 stalk celery with leaves, chopped
1/2 cup mayonnaise (more if desired)
2 tablespoons fresh dill, chopped
2 tablespoons whole-grain mustard
1 tablespoon plus 1 teaspoon fresh
2 teaspoons kosher salt
Black pepper, freshly ground
In a small bowl, soak the onion in cold water for 15 minutes; drain well.
Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 5 minutes. Cover with a lid, remove from heat and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together drained onion, celery, mayonnaise, dill, mustard, lemon juice and salt. Add the eggs to the mayonnaise mixture and gently stir to mix well. Season with black pepper to taste.