Welcome! You've found the perfect recipe for a classic egg salad that's incredibly simple to make and bursting with flavor. It's the ideal choice for a quick lunch, a satisfying sandwich, or a light and healthy meal.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Servings: 4
Shop Key Ingredients
- High-Quality Mayonnaise
- Classic Dijon Mustard
- Sweet Pickle Relish
Full Recipe Ingredients
- 8 large eggs
- 1/2 cup mayonnaise
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon sweet pickle relish (optional)
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Paprika, for garnish
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water by at least one inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs sit for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
- Peel and Chop: Once the eggs are completely cooled, carefully peel them and give them a rough chop. You can make the pieces as large or as small as you prefer for your desired texture.
- Mix the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish (if using), fresh dill, salt, and pepper until the mixture is smooth and creamy.
- Combine Ingredients: Add the chopped eggs, finely chopped celery, and finely chopped red onion to the bowl with the dressing. Use a spatula to gently fold everything together until the eggs and vegetables are evenly coated.
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the egg salad for at least 30 minutes. Serve it on your favorite bread, with crackers, or on a bed of fresh lettuce. Garnish with a light sprinkle of paprika just before serving.
