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Egg Salad Recipe

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3.9 from 2 reviews

This classic egg salad recipe combines perfectly cooked eggs with a creamy, tangy dressing made from mayonnaise, mustard, and vinegar. Enhanced with sweet relish, fresh dill, celery, and onion, it’s a flavorful and satisfying dish that works wonderfully as a sandwich filling or a light salad on its own. Ready in just 30 minutes and serving four, it’s a quick, easy, and versatile recipe perfect for lunch or a picnic.

Ingredients

Eggs

  • 8 large eggs

Dressing and Flavorings

  • 1 tablespoon distilled white vinegar
  • 1/3 cup mayonnaise
  • 1 tablespoon sweet relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • ¼ teaspoon paprika
  • 1 teaspoon garlic salt

Vegetables

  • 1 rib celery, finely diced
  • 3 tablespoons yellow onion, finely diced

Instructions

  1. Boil the Eggs: Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring the water to a boil. When boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes to hard boil.
  2. Cool and Peel: Transfer the eggs to a colander and rinse under cool running water to stop cooking. Once cool, peel the shells off each egg carefully.
  3. Prepare the Eggs: Slice each egg in half lengthwise. Scoop out the yolks with a small spoon into a bowl. Dice the egg whites into fine, evenly sized squares.
  4. Mix the Salad: Add the distilled white vinegar to the warm egg yolks and allow the mixture to cool. Then stir in mayonnaise, sweet relish, yellow mustard, fresh dill, paprika, and garlic salt until smooth and well combined. Gently fold in the diced onions, celery, and egg whites until uniformly coated.
  5. Chill and Serve: For best flavor, chill the egg salad for at least 30 minutes before serving. Serve it on sandwiches, in lettuce wraps, or enjoy on its own as a light salad.

Notes

  • Using warm yolks and vinegar helps develop better flavor and smooth texture.
  • Chilling the salad enhances the flavors and firms up the mixture.
  • Adjust the garlic salt and paprika to taste for milder or stronger seasoning.
  • Fresh dill can be substituted with dried dill but use less as it’s more concentrated.
  • Egg salad can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://dishcooks.com/egg-salad-recipe/