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Best Egg Salad

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A creamy and bright egg salad that’s easy to make, perfect for sandwiches, light lunches, or picnics.

Ingredients

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  • 8 large eggs
  • 1/3 to 1/2 cup mayonnaise
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon lemon juice (optional)
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped red onion or green onion
  • 1 to 2 tablespoons dill pickle relish or finely chopped pickles (optional)
  • 1 tablespoon chopped fresh dill or parsley
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper, to taste
  • Paprika, for garnish (optional)
  • Bread, croissants, tortillas, or lettuce leaves, for serving

Instructions

  1. Place eggs in a medium pot in a single layer. Cover with cold water by about 1 inch.
  2. Set over medium-high heat and bring to a full boil. Cover, lower heat to a gentle simmer, and cook for 10 to 12 minutes.
  3. Drain and move eggs to an ice water bath. Let sit for 10 minutes, then peel under cool running water.
  4. Pat eggs dry and chop to your preferred size.
  5. In a bowl, mix mayo, mustard, lemon juice, celery, onion, relish, dill, garlic powder, salt, and pepper.
  6. Fold in the chopped eggs until coated. Taste and adjust seasoning, then chill in the fridge for 20 to 30 minutes for best flavor.
  7. Serve on toast, in a sandwich, with crackers, or in lettuce cups. Sprinkle paprika or extra herbs on top.

Notes

Store egg salad in an airtight container in the fridge for up to 3 to 4 days. Do not freeze.

Nutrition

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

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