Name: Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Ingredients: ; 6 large eggs; 1/4 cup mayonnaise (good quality like Hellmann's or Duke's); 2 tablespoons Dijon mustard; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon dried dill (or 1 tablespoon chopped fresh dill); 1/4 cup finely diced celery; 1/4 cup finely diced red onion; Salt and freshly ground black pepper to taste; Cooking Guide:; ; Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then remove from the heat and cover for 12 minutes. Drain the hot water and rinse the eggs with cold water until cool enough to handle. Peel the eggs.; ; ; Chop the ingredients: Dice the celery and red onion finely. Chop the eggs into bite-sized pieces. You can use a fork to mash them a bit for a creamier texture, or keep them chunky for a heartier salad.; ; ; Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and dried dill (if using). Season with salt and pepper to taste.; ; ; Assemble the salad: Add the chopped eggs, celery, and red onion to the dressing and fold gently to combine. Taste and adjust seasonings as needed.; ; ; Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on toasted bread, crackers, lettuce wraps, or as part of a salad.; ; Tips:; For perfectly peeled eggs: Use older eggs (a week old is ideal) as they peel easier than fresh eggs. Once cooked, immediately place them in an ice bath to stop the cooking process and make peeling even easier.; Creamy vs. chunky: The size you chop your eggs determines the texture of your salad. If you prefer a creamier egg salad, mash the yolks more with the dressing before adding the chopped whites.; 

Classic Egg Salad Recipe

This recipe makes a delicious and versatile egg salad that’s perfect for sandwiches, wraps, or a light lunch.

Ingredients:

6 large eggs
1/4 cup mayonnaise (good quality like Hellmann’s or Duke’s)
2 tablespoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
1/4 cup finely diced celery
1/4 cup finely diced red onion
Salt and freshly ground black pepper to taste

Cooking Guide:

Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then remove from the heat and cover for 12 minutes. Drain the hot water and rinse the eggs with cold water until cool enough to handle. Peel the eggs.
Chop the ingredients: Dice the celery and red onion finely. Chop the eggs into bite-sized pieces. You can use a fork to mash them a bit for a creamier texture, or keep them chunky for a heartier salad.
Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and dried dill (if using). Season with salt and pepper to taste.
Assemble the salad: Add the chopped eggs, celery, and red onion to the dressing and fold gently to combine. Taste and adjust seasonings as needed.
Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on toasted bread, crackers, lettuce wraps, or as part of a salad.

Tips:

For perfectly peeled eggs: Use older eggs (a week old is ideal) as they peel easier than fresh eggs. Once cooked, immediately place them in an ice bath to stop the cooking process and make peeling even easier.
Creamy vs. chunky: The size you chop your eggs determines the texture of your salad. If you prefer a creamier egg salad, mash the yolks more with the dressing before adding the chopped whites.
Variations: This recipe is a great base, feel free to experiment with different add-ins! Here are some ideas:
- Chopped fresh herbs like chives, parsley, or tarragon.
- Diced pickles or relish for a tangy flavor.
- Chopped grapes or cranberries for a touch of sweetness.
- Crumbled cooked bacon or shredded chicken for extra protein.
Storage: Egg salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Classic Egg Salad Recipe

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