Ingredients
Egg Salad Ingredients
- 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 the Eggs: Cut the hard boiled eggs in half and carefully remove the yolks. Place the yolks in a bowl or shallow dish. Finely chop the egg whites and set them aside.
- Mash the Yolks: Using a fork, mash the egg yolks together with mayonnaise, mustard, and a pinch of salt and pepper until the mixture is smooth and creamy.
- Combine Ingredients: Add the chopped egg whites, thinly sliced green onion, finely diced celery, and chopped dill to the creamy yolk mixture. Stir everything well to combine evenly.
- Season and Serve: Taste the egg salad and adjust seasoning with additional salt and pepper if needed. Serve the egg salad on bread to make sandwiches or over a bed of lettuce for a lighter option.
Notes
- To hard boil eggs: Place eggs in a saucepan and cover with water about ½ inch above the eggs. Bring to a rolling boil over high heat, then remove from heat and cover for 15-17 minutes for large eggs. Transfer eggs to ice water for 5 minutes before peeling.
- Store leftover egg salad in a covered container in the fridge for up to 4 days.
- For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Fresh herbs like dill add a bright flavor but dried dill works well as a substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
