From: Chef Heather Terhune, South Water Kitchen, Chicago. Yield: 4 servings. 8 large eggs, hard-boiled and peeled 1⁄2 cup chopped red onion 1⁄2 cup chopped celery 1 cup mayonnaise 2 Tbsp. Dijon mustard 1 Tbsp. fresh chopped thyme 1 Tbsp. fresh chopped Italian flat leaf parsley 1 Tbsp. fresh chopped dill to taste, salt and pepper 4 large slices of multigrain bread, toasted Using a box grater, grate the eggs across the coarsest section. Place the grated eggs in a large bowl. Mix the eggs ...
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