Classic Egg Salad Recipe

Creamy, tangy, and perfectly seasoned, this Egg Salad is a timeless recipe that’s quick to make and versatile for meals. The combination of mayonnaise, a touch of mustard, fresh green onion, and crisp celery creates a rich and flavorful base, while dill adds a hint of freshness. This egg salad is delicious as a sandwich filling, on crackers, or served over a bed of lettuce for a lighter option.

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Ingredients

• 8 large hard-boiled eggs, cooled and peeled
• ½ cup mayonnaise
• 1 ½ teaspoons yellow mustard (or Dijon mustard for a bit of spice)
• 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

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Instructions

1. Prepare the Eggs:

• Cut each egg in half and separate the yolks from the whites. Place the yolks in a bowl and finely chop the egg whites.

1. Make the Base:

• Mash the egg yolks with mayonnaise, mustard, salt, and black pepper until the mixture is smooth and creamy.

1. Combine Ingredients:

• Add the chopped egg whites, green onion, celery, and dill to the yolk mixture. Stir until everything is well combined.

1. Serve:

• Serve the egg salad on bread, croissants, or crackers, or enjoy it over a bed of fresh lettuce for a light meal.

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Tips for the Best Egg Salad

• Egg Preparation: For easy peeling, use eggs that are a few days old and let them cool fully after boiling.
• Seasoning to Taste: Start with a pinch of salt and pepper and adjust to your preference, as eggs can vary in flavor.
• Customization: For added flavor, try adding chopped pickles, a splash of hot sauce, or a dash of paprika.

This classic egg salad is a crowd-pleaser, perfect for picnics, lunches, or a quick, protein-packed snack. The creamy texture and refreshing crunch make it a delicious go-to recipe for any occasion.