Egg Salad Recipe
This classic egg salad is creamy, flavorful, and perfect for any meal, whether served on bread, lettuce, or crackers.
Ingredients
- 8 pieces Hard-boiled eggs
- ¾ cup Light mayonnaise
- 1 stalk Celery, diced small
- 1 teaspoon Dill weed
- 1 teaspoon Dijon mustard
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Table salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Paprika
Instructions
- To hard boil eggs, place them in a single layer in a saucepan. Add enough water to cover them completely.
- Once boiling, turn off the heat and cover the pan. Let the eggs sit undisturbed for 12 minutes.
- Transfer the eggs to a bowl filled with ice water for 5 minutes.
- Peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set them aside.
- In a medium bowl, whisk together the egg yolks, mayonnaise, dill, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy.
- Stir the chopped egg whites and diced celery into the yolk mixture until well combined.
- Serve the egg salad on buns with lettuce and sliced tomatoes.
Notes
- Fresh eggs work better for peeling.
- Allow boiled eggs to cool completely to avoid rubbery texture.
- Experiment with herbs and adjust the consistency with more mayonnaise or lemon juice as needed.
Nutrition
Calories: 300kcalCarbohydrates: 10gProtein: 12gFat: 25gSaturated Fat: 3gSodium: 550mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!