Description
A classic and creamy egg salad recipe that’s quick to prepare, featuring hard-boiled eggs mixed with mayonnaise, mustard, fresh dill, celery, and green onion. Perfect as a sandwich filling or served over a bed of lettuce for a light meal.
Ingredients
Scale
Egg Salad
- 8 large hard boiled eggs (cooled and peeled)
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard (or Dijon mustard)
- 1 green onion (thinly sliced)
- 1 rib celery (finely diced)
- 2 teaspoons chopped fresh dill (or ½ teaspoon dried dill)
- Salt and black pepper (to taste)
Instructions
- Prepare Eggs: Cut the hard boiled eggs in half and carefully remove the yolks, placing them into a bowl. Finely chop the remaining egg whites and set aside.
- Mash Yolks: Using a fork, mash the egg yolks together with mayonnaise, mustard, and a pinch of salt and black pepper until the mixture is smooth and creamy.
- Combine Ingredients: Add the chopped egg whites, sliced green onion, diced celery, and chopped dill to the yolk mixture. Stir thoroughly until all ingredients are evenly mixed.
- Season and Serve: Taste the egg salad and adjust salt and pepper as desired. Serve the egg salad on bread for sandwiches or over fresh lettuce for a lighter option.
Notes
- For a tangier flavor, use Dijon mustard instead of yellow mustard.
- Chill the egg salad before serving to enhance the flavors.
- Add a pinch of paprika on top for color and a hint of spice if desired.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh celery and green onion for the best crunch and flavor.
