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Egg Salad: The Ultimate Guide to Making the Perfect Recipe

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This creamy egg salad combines fresh ingredients for a delicious and versatile dish, perfect for sandwiches, wraps, or served on lettuce. Quick and easy to prepare, it’s a delightful classic that everyone will enjoy!

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt, to taste
  • Pepper, to taste
  • Optional: lettuce leaves for serving
  • Optional: paprika for garnish

Instructions

  1. Place the 6 large eggs in a medium-sized saucepan, ensuring they fit snugly but not too tightly.
  2. Fill the saucepan with cold water, covering the eggs by about an inch.
  3. Bring the water to a rolling boil over medium-high heat.
  4. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for 12-15 minutes.
  5. Prepare an ice bath by filling a large bowl with ice and cold water.
  6. After the time is up, transfer the eggs to the ice bath using a slotted spoon. Let them cool for 5-10 minutes.
  7. Gently tap each egg on a hard surface to crack the shell, starting from the wider end for easier peeling.
  8. Rinse the peeled eggs under cold water and pat them dry with a paper towel.
  9. In a large mixing bowl, chop the peeled eggs into small pieces or mash them with a fork for a creamier texture.
  10. Add 1/4 cup of mayonnaise to the chopped eggs.
  11. Stir in 1 teaspoon of Dijon mustard.
  12. Squeeze in 1 tablespoon of fresh lemon juice.
  13. Fold in 1/4 cup of finely chopped celery.
  14. Add 1/4 cup of finely chopped red onion.
  15. Toss in 1 tablespoon of freshly chopped dill (or 1 teaspoon of dried dill).
  16. Season with salt and pepper to taste.
  17. Gently fold all ingredients together until well combined, being careful not to overmix.
  18. Taste and adjust seasoning if necessary.
  19. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
  20. After chilling, stir the egg salad before serving. If too thick, add a splash of milk or more mayonnaise.
  21. Serve on a bed of lettuce, between slices of bread, or in hollowed-out tomatoes or avocados. Garnish with paprika if desired.

Notes

  • For a creamier texture, feel free to add more mayonnaise or mustard.
  • If you prefer a milder onion flavor, soak the chopped red onion in cold water for a few minutes before adding it to the salad.

Find it online: https://anasrecipes.com/egg-salad/