Classic Egg Salad
A creamy, tangy egg salad with fresh dill, perfect for quick lunches, picnic spreads, or brunch. Ready in under 30 minutes and easily customizable.
Ingredients
Main Ingredients
- 4 large large eggs Use older eggs for easier peeling.
- 1/4 cup mayonnaise Substitute Greek yogurt for a tangier flavor.
- 1 teaspoon Dijon mustard Adds flavor complexity.
- 1/4 cup diced red onion Soak in cold water for milder taste.
- 1 tablespoon chopped fresh dill Can substitute with parsley or chives.
- Salt and freshly ground black pepper To taste.
Optional Add-ins
- Diced celery For added crunch.
- Chopped pickles For extra tang.
- Paprika For garnishing.
Instructions
Preparation
- Place eggs in a single layer in a pot and cover with cold water by about an inch.
- Bring the water to a gentle boil over medium heat.
- Once boiling, cover the pot and remove it from the heat.
- Let the eggs sit in the hot water for 10–12 minutes.
- Drain and cool the eggs under cold running water or an ice bath until easy to handle.
- Peel the eggs and chop them into small pieces.
- In a mixing bowl, whisk together mayonnaise and Dijon mustard until smooth.
- Add the chopped eggs, diced red onion, and chopped dill to the bowl.
- Season with salt and pepper, and mix gently so the eggs keep some texture.
- Refrigerate for at least 30 minutes to let flavors meld.
Notes
Serve on toasted sourdough, on crisp romaine leaves, or with crackers. Store in an airtight container for up to 3–4 days.