The Food Network website features a recipe for Paula Deen's Chunky Egg Salad. The recipe calls for red onion, 12 eggs, celery, mayonnaise, chopped fresh dill, whole-grain mustard, lemon juice, salt and freshly ground black pepper.
To make Paula Deen's Chunky Egg Salad, begin by soaking a chopped half of a red onion in water for up to 15 minutes. When time is up, drain the water. Boil the 12 eggs for one minute, and set them aside with the lid still on the pot for an additional eight minutes. Cool the eggs under cold, running water, peel them, and chop them into sixths.
Combine the onion with one stalk of chopped celery, 1/2 cup mayonnaise, 2 tablespoons of chopped fresh dill, 2 tablespoons of whole grain mustard, 1 tablespoon plus one teaspoon of lemon juice and salt. Adding the eggs to the mixture, stir gently to combine. Add pepper to taste. This recipe serves eight 1/2-cup servings or 4 full cups. Preparations take approximately eight minutes, while the cook time averages 20 minutes.
This recipe can be served with country-style sourdough bread to make sandwiches, or it can be served on beds of lettuce with tomatoes and other salad greens.