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Best Egg Salad: A Simple Recipe for Deliciousness

  • Author: Maria
  • Total Time: 60 minutes
  • Yield: 2-4 servings 1x

Description

This creamy and tangy egg salad features hard-boiled eggs mixed with mayonnaise, Dijon mustard, and fresh herbs. It’s perfect for sandwiches or served on leafy greens, making it a versatile and flavorful dish.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon paprika (optional)
  • 2 slices of bread (optional, for serving)
  • Leafy greens (optional, for serving)

Instructions

  1. Start by placing the 6 large eggs in a medium-sized saucepan. Make sure the eggs are in a single layer to ensure even cooking.
  2. Fill the saucepan with cold water, covering the eggs by about an inch.
  3. Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
  4. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 12-15 minutes.
  5. While the eggs are cooking, prepare an ice bath with cold water and ice cubes.
  6. After the time is up, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
  7. Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water. Set aside.
  8. In a medium mixing bowl, chop the peeled eggs into small pieces.
  9. Add 1/4 cup of mayonnaise to the chopped eggs.
  10. Incorporate 1 tablespoon of Dijon mustard into the mixture.
  11. Pour in 1 tablespoon of apple cider vinegar.
  12. Add 1/4 cup of finely chopped celery.
  13. Include 1/4 cup of finely chopped red onion.
  14. Sprinkle in 1 tablespoon of fresh dill (or 1 teaspoon of dried dill).
  15. Season with salt and black pepper to taste.
  16. If desired, add 1/4 teaspoon of paprika.
  17. Gently fold all the ingredients together until well combined.
  18. Cover the bowl with plastic wrap or a lid.
  19. Refrigerate for at least 30 minutes before serving.

Notes

  • For a milder onion flavor, soak the chopped red onion in cold water for a few minutes before adding it to the mixture.
  • Adjust the seasoning according to your taste preferences.
  • This egg salad can be served on bread, in a wrap, or over leafy greens for a lighter option.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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Find it online: https://homecookmaria.com/best-egg-salad/