Egg Salad Recipe
A timeless egg salad crafted with creamy mayonnaise, crisp vegetables, and flavorful herbs, ideal for sandwiches or a refreshing salad topper.
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Servings: 4
Ingredients
- 1 green onion finely sliced
- 2 teaspoons freshly chopped dill or ½ teaspoon dried dill
- ½ cup mayonnaise
- Salt and freshly ground black pepper to taste
- 8 large hard-boiled eggs cooled and peeled
- 1 rib celery finely diced
- 1½ teaspoons yellow mustard or Dijon mustard
Instructions
- Slice the hard-boiled eggs in half lengthwise and carefully separate the yolks into a bowl or shallow dish; chop the whites finely and set aside.
- Mash the egg yolks thoroughly using a fork, then blend in the mayonnaise, mustard, and a pinch of salt and pepper until the mixture becomes smooth and uniform.
- Incorporate the chopped egg whites along with the celery and green onion, stirring gently until the components are evenly distributed.
- Serve the finished egg salad on bread as a sandwich or spooned over a bed of fresh lettuce.
Notes
To hard-boil eggs: Place them in a saucepan and cover with water approximately ½ inch above the eggs. Bring the water to a vigorous boil over high heat. Once boiling, remove from heat, cover, and let the eggs sit for 15–17 minutes. Immediately transfer them to a bowl filled with ice water for 5 minutes to cool.
Refrigerate any leftovers in a sealed container for up to 4 days.
Refrigerate any leftovers in a sealed container for up to 4 days.