Egg Salald with Radish, Scallion, and Dill

Makes 2 1/2 cups, enough for 4 sandwiches 6 large eggs
1/4 cup mayonnaise
1 medium scallion , sliced thin
1 tablespoon minced fresh dill
1/2 medium stalk celery , chopped fine (about 3 tablespoons)
3 medium radishes , minced (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper


1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)