Food Network: Chunky Egg Salad

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Chunky Egg Salad
From Food Network Kitchens

Ingredients
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
2 teaspoons kosher salt
Freshly ground black pepper
Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or
salad greens

Directions
In a small bowl, soak the onions in cold water, for 15
minutes. Drain.
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 1 minute. Cover the eggs,
remove from the 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 the onion, celery, mayonnaise, dill, mustard, lemon
juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with
pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a
salad.