Egg Salad

I made this for a baby shower and topped it with alfalfa sprouts. Was very yummy and got rave reviews!

• 8 hard-cooked eggs, diced or mashed (however you like it)
• 1 cup mayonnaise (I used 1/2 c. mayo, 1/2 c. miracle whip for a little zing)
• 1/4 cup dried onion flakes
• 1/2 teaspoon salt
• 1 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon dill weed
• 8 slices bread

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches. Or, for more of an appetizer, use a cookie cutter to cut our shapes from slices of bread , top with egg salad and serve open faced.