Egg Salad Recipe with the Best Dressing
This recipe features a flavorful dressing with a touch of creaminess, tang, and herbs, making for a delicious and crowd-pleasing egg salad.
Ingredients:
- Eggs: 6 large eggs, at room temperature
- Celery: ¼ cup, finely chopped
- Red onion: ¼ cup, finely diced (you can substitute sweet onion for a milder flavor)
- Fresh herbs: 2 tablespoons chives, chopped, and 1 tablespoon fresh dill, chopped (you can substitute parsley for dill)
- Mayonnaise:⅓ cup whole egg mayonnaise or Japanese mayo
- Dijon mustard: 2 tablespoons
- Lemon juice: 1 teaspoon
- Salt and freshly ground black pepper: to taste
Cooking Guide:
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Hard boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat and cover for 12 minutes. Drain the hot water and run cold water over the eggs until cool enough to handle. Peel and chop the eggs into bite-sized pieces.
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Prepare the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and combined.
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Assemble the egg salad: In a large bowl, combine the chopped eggs, celery, red onion, and fresh herbs. Gently fold in the dressing until everything is evenly coated. Avoid overmixing, as you want to keep the egg salad chunky.
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Chill and serve: Cover the egg salad and refrigerate for at least 20 minutes to allow the flavors to develop. Serve on toasted bread, croissants, crackers, or lettuce wraps.
Tips:
- For creamier egg salad: You can add an extra tablespoon of mayonnaise or a splash of milk or cream to the dressing.
- For a spicier kick: Add a pinch of cayenne pepper or a teaspoon of prepared horseradish to the dressing.
- Add other mix-ins: Explore different chopped vegetables like bell peppers, pickles, or grapes for a bit of sweetness.
- Perfect hard-boiled eggs: Use a steamer for perfectly cooked and easy-to-peel eggs.
- Leftovers: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
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