Elevated Egg Salad
A creamy and bright egg salad with lemon, dill, and a garlicky mayo dressing, perfect for lunches, picnics, or brunch.
Ingredients
Main Ingredients
- 8 large large eggs, hard-boiled for the salad
- 2 Tbsp celery, finely chopped for crunch
- 3 Tbsp red onion, finely chopped for bite
- 3 Tbsp fresh dill, chopped or substitute parsley if needed
- 3 Tbsp chives, chopped or green onions in a pinch
Dressing
- 1/3 cup mayonnaise use full-fat for best flavor; Greek yogurt can replace half for tang
- 2 tsp lemon juice fresh is best
- 2 tsp Dijon mustard
- 1/2 tsp paprika smoked paprika adds warmth
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 clove garlic, minced or 1/4 tsp garlic powder if you prefer
Instructions
Preparation
- Bring a pot of water to a rolling boil. Gently lower the eggs in and boil for 10–12 minutes for firm yolks.
- Transfer eggs immediately to cold running water or an ice bath. Cool completely (about 5–10 minutes) to make peeling easy.
- Peel the eggs carefully and chop them into chunky pieces. Place in a large bowl.
- Add the finely chopped celery, red onion, dill, and chives to the eggs and stir to combine.
- In a small bowl, whisk together mayonnaise, lemon juice, Dijon, paprika, salt, pepper, and minced garlic until smooth.
- Gently fold the dressing into the egg-vegetable mix until evenly coated. Don’t overmix — you want texture.
- Serve right away or refrigerate for about 30 minutes to let the flavors meld. Adjust seasoning before serving.
Notes
For a creamier spread, add an extra tablespoon of mayo. For a lighter version, swap half the mayo for plain yogurt. Adjust seasoning before serving. Refrigerate in an airtight container for up to 3–4 days.