Description
A classic Egg Salad recipe featuring hard-boiled eggs mixed with fresh dill, pickles, and a creamy mustard-mayonnaise dressing. Perfect for a quick lunch or light dinner served on bread or lettuce.
Ingredients
Eggs
- 12 hard-boiled eggs
Vegetables and Aromatics
- ½ cup small diced red onion
- 2 small diced ribs of celery
- 2 finely minced garlic cloves
- 2 small diced dill pickles
- 1 tablespoon roughly minced capers
- 1 ½ tablespoons minced fresh dill
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
Seasoning
- Salt and pepper to taste
Instructions
- Chill the eggs: Immediately after cooking, place the hard-boiled eggs in an ice bath and let them stand for 4 to 5 minutes to stop cooking and make peeling easier.
- Peel and dice the eggs: Remove the shells from the eggs, then dice them into medium-sized pieces. Transfer them into a large mixing bowl.
- Add remaining ingredients: Add the diced red onion, celery, garlic, dill pickles, capers, fresh dill, mayonnaise, Dijon mustard, and yellow mustard into the bowl with the eggs.
- Mix everything together: Using a rubber spatula, gently fold and mix the ingredients until well combined, ensuring even distribution of flavors.
- Serve: Serve the egg salad on an open-faced piece of bread with lettuce. Garnish with paprika, additional fresh dill, and chives if desired for extra flavor and visual appeal.
Notes
- For best results, use freshly hard-boiled eggs that have been chilled properly in an ice bath.
- Adjust salt and pepper according to taste preferences.
- Try serving the egg salad in lettuce cups for a low-carb alternative.
- The mix of Dijon and yellow mustard adds a nice balance of tanginess and mild spice.
- Fresh dill elevates the flavor, but you can substitute with dried dill if fresh is unavailable, using about 1 teaspoon.
