The Best Egg Salad
This classic egg salad recipe is easy to make and perfect for egg salad sandwiches.
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
- Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
- Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
- Add the chopped egg whites, green onion, and celery. Stir well.
- Serve on bread or over lettuce.
Notes
Notes
To Hard Boil Eggs: Place eggs in a saucepan on the stovetop and cover with water ½-inch above the eggs. Bring to a rolling boil over high heat. Remove from the heat and let stand covered for 15-17 minutes (for large eggs). Transfer the eggs to a bowl of ice water for 5 minutes.
Store leftover egg salad in a covered container in the fridge for up to 4 days.