Classic Egg Salad
A quick and easy recipe for creamy egg salad, perfect for sandwiches, picnics, or a simple lunch.
Ingredients
Main Ingredients
- 6 large eggs Ensure they are fresh for the best flavor. Note: slightly older eggs peel easier.
- 1/4 cup mayonnaise Use your favorite brand.
- 1 teaspoon Dijon mustard Adds a nice tang.
- 1 teaspoon apple cider vinegar Can replace with lemon juice if desired.
- 1/4 teaspoon garlic powder Add more to taste if you like.
- to taste salt and pepper Season to your preference.
- to taste chopped green onions For added flavor and crunch.
- to taste dill Fresh or dried.
- to taste celery, diced Diced for a crunchy texture.
Instructions
Cooking
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then cover, remove from heat, and let sit for 10–12 minutes for fully set yolks.
- Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Tap, roll, and peel under running water.
Preparation
- Roughly chop (or mash if you prefer creamier texture) the whites and yolks to your liking.
Mixing
- In a bowl, whisk together mayonnaise, Dijon, apple cider vinegar, garlic powder, salt, and pepper. Taste and adjust.
- Fold the chopped eggs, diced celery, green onions, and dill into the dressing until evenly coated.
- Refrigerate for 10–20 minutes if time allows to meld flavors. Serve chilled or at cool-room temperature.
Notes
Egg salad is wonderfully versatile and can be served in various ways: as a sandwich, in lettuce cups, on crackers, or in grain bowls. For best quality, store in an airtight container and consume within 3–4 days.