Easy Egg Salad

From side dish to sandwich...egg salads are always a hit.
 
6 large eggs

1/2 cup mayonnaise

2 to 3 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon sea salt

Freshly ground black pepper

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1 teaspoon capers, optional

Hard boil the eggs according to this recipe. Peel and chop. In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.

Mix in the onions, then fold in the eggs, chives, dill, and capers, if using. Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.