Place the eggs in a pot and cover them with water.Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 9-12 minutes.
Remove from heat, drain, and place eggs in ice water to cool. Once cooled, peel the eggs.
Finely chop the spring onions and red onion.Roughly chop the peeled eggs.
In a large bowl, combine the chopped eggs, mayonnaise, spring onions, red onion, and fresh dill. Season with salt and pepper to taste.
Gently mix all the ingredients until well combined. Serve immediately or refrigerate until ready to serve!
Notes
An egg salad is a great dish to always have up your sleeve, perfect for light lunches, sandwich fillings, or a delicious breakfast. Make sure to use good quality eggs, as they really are the centerpiece of this dish.Enjoy!
