Egg Salad
This Classic Egg Salad is a simple, traditional egg salad made with hard-boiled eggs, mayonnaise, celery, and Dijon mustard.
Ingredients
- 8 large eggs, hard boiled
- 1 cup mayonnaise
- 1 celery stalk, minced
- 1 tablespoon dijon mustard
- 1 teaspoon fresh dill, chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
Instructions
- Place the hard-boiled eggs in a large mixing bowl and chop them into small pieces.
- Add remaining ingredients: Add mayonnaise, minced celery, Dijon mustard, fresh dill, onion powder, garlic powder, salt, pepper, and paprika to the bowl.
- Stir until well combined and everything is evenly mixed
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve on bread, in a lettuce wrap, or enjoy on its own.
Nutrition
Notes
- Easy peeling: To make peeling easier, transfer boiled eggs to an ice bath for 10 minutes before peeling. Older eggs also peel more easily than fresh ones.
- Chop to your preference: For a chunkier egg salad, roughly chop the eggs. For a smoother consistency, mash them slightly with a fork.
- Let it chill: Refrigerating for at least 30 minutes helps the flavors meld together for the best taste.
- Customize it: Add extras like chopped pickles, diced red onion, or a squeeze of lemon juice for extra tang.
- Serving ideas: Enjoy on Gluten-Free Sourdough Bread or Sourdough Flatbread.
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