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The Best Egg Salad

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A classic, creamy egg salad perfect for lunchboxes or brunch. Enjoy the nostalgia of a kitchen staple with a sprinkle of paprika and fresh dill.

Ingredients

Scale
  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup celery, chopped
  • 1/4 cup dill pickles, chopped
  • Salt and pepper to taste
  • Fresh dill for garnish (optional)

Instructions

  1. Boil the Eggs: Start by placing your eggs in a saucepan. Cover them with cold water and bring it to a boil over medium heat. Once they’re boiling, cover the pan, turn off the heat, and let them sit for about 12-15 minutes. This is the magic moment where the eggs cook perfectly!
  2. Peel Those Eggs: Once they’re cool enough to handle, gently tap each egg on the counter and roll it to create cracks. Peel them under running water for an easier experience.
  3. Mash the Eggs: Using a fork or a potato masher, roughly chop the peeled eggs in a bowl. You can choose how chunky or fine you want your egg salad to be.
  4. Mix in the Ingredients: In the same bowl, add in your mayonnaise, Dijon mustard, chopped celery, and dill pickles. Use a spatula to fold the ingredients together gently, ensuring the eggs are coated without overmixing.
  5. Chill and Serve: Cover the bowl with cling wrap and let your egg salad chill in the fridge for at least 30 minutes. This helps the flavors mingle and develop—yum!

Notes

Feel free to experiment with variations like avocado or spicy Sriracha egg salad. Store in an airtight container for up to three days.

Nutrition

Keywords: egg salad, salad recipe, easy recipe, lunch, brunch

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