2 eggs
1/4 cup margarine, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1 medium onion, minced
1 medium cucumber, drained
1 medium zucchini, diced
1 medium small potato, peeled and cubed
1 large carrot, sliced
1/4 cup onion powder
1/2 teaspoon celery salt
1/4 teaspoon paprika
1 1/2 teaspoons dried dill weed
1 tablespoon vegetable oil
Place eggs in a large stockpot, and heat lightly. Stir in margarine and salt. Bring to a boil in a saucepan with a small amount of water. Reduce heat, and simmer 4 minutes, stirring occasionally. Remove from heat, and stir in pepper, oil and dry mustard. Pour over vegetables and toss to coat. Serve with your hands.