To make a classic and creamy egg salad, follow these steps:
Ingredients
- 8 large hard-boiled eggs, cooled and peeled
- ½ cup mayonnaise
- 1½ teaspoons yellow mustard or Dijon mustard
- 1 green onion, thinly sliced
- 1 rib celery, finely diced
- 2 teaspoons fresh dill, chopped (or ½ teaspoon dried dill)
- Salt and black pepper to taste
Instructions
- Prepare the eggs: Hard boil the eggs by placing them in a saucepan covered with water about ½ inch above the eggs. Bring to a rolling boil, then remove from heat and cover for 15-17 minutes. Transfer eggs to ice water for 5 minutes, then peel.
- Separate and chop: Cut the eggs in half. Remove the yolks and place them in a bowl. Finely chop the egg whites.
- Make the creamy base: Mash the egg yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
- Combine: Fold in the chopped egg whites, green onion, celery, and dill. Mix well.
- Serve: Enjoy on bread, toast, or over lettuce.
Tips
- Mashing the yolks with mayo first before folding in the whites creates a creamier texture.
- You can customize by adding pickles, substituting some mayo with Greek yogurt, or adding herbs like parsley or chives.
- Store leftovers in a covered container in the fridge for up to 4 days
This method yields a quick, flavorful egg salad perfect for sandwiches or light meals.