Ingredients
Egg Salad Ingredients
- 8 large eggs
- 1/4 cup red onion, diced
- 3/4 cup dill pickles, diced
- 1/3 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon fresh dill, finely chopped
- Salt and pepper, to taste
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with cold water. Bring to a rolling boil, then reduce heat and simmer for about 10-12 minutes. Once cooked, transfer the eggs to an ice bath to cool for 5 minutes, then peel the shells.
- Chop the eggs: Roughly chop the hard-boiled eggs into small bite-sized pieces to create the perfect texture for the salad.
- Combine ingredients: In a large mixing bowl, add the chopped eggs, diced red onion, diced dill pickles, mayonnaise, dijon mustard, and finely chopped fresh dill. Stir gently but thoroughly to combine all ingredients.
- Season the salad: Add salt and pepper to taste. Mix again to ensure even seasoning throughout the salad.
- Serve: Enjoy the egg salad on your favorite sandwich bread, as a topping on a fresh green salad, or wrapped in a tortilla for a quick and flavorful meal.
Notes
- For perfectly hard-boiled eggs, use eggs that are a few days old as they peel more easily.
- Adjust the amount of mayonnaise and dijon mustard according to your taste preference for creaminess and tanginess.
- Fresh dill adds a vibrant flavor, but dried dill can be substituted in a pinch (reduce quantity to 1/2 teaspoon).
- This salad can be stored in the refrigerator in an airtight container for up to 3 days.
- For a lower-fat version, substitute mayonnaise with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
