Egg Salad Recipe

This easy egg salad recipe combines perfectly boiled eggs, creamy mayonnaise, tangy mustard, and a hint of fresh dill for the ultimate comfort food. Perfect for sandwiches, wraps, or a light, protein-packed snack. Ready in minutes and customizable with your favorite add-ins!

Ingredients

• 8 large eggs
• 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)
• ¼ teaspoon paprika
• 1 teaspoon garlic salt
• 1 rib celery, finely diced
• 3 tablespoons yellow onion, finely diced

Instructions

1. Cook the Eggs: Submerge the eggs in a pot filled with 2 inches of cool water. Gradually bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes.
2. Cool and Peel: Transfer the eggs to a colander and rinse them under cool running water to stop the cooking process. Once cooled, gently peel each egg.
3. Prepare the Eggs: Slice the eggs in half lengthwise. Carefully scoop out the yolks with a small spoon and place them in a mixing bowl. Dice the egg whites into small, uniform cubes.
4. Make the Dressing: Add the vinegar to the warm egg yolks and allow them to cool slightly. Then mix in the mayonnaise, relish, mustard, dill, paprika, and garlic salt until smooth and creamy.
5. Combine Ingredients: Gently fold the diced egg whites, celery, and onion into the yolk mixture until evenly combined.
6. Chill and Serve: For the best flavor, refrigerate the egg salad for at least 30 minutes before serving. Serve as a sandwich filling, on crackers, or in lettuce wraps.

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Why You’ll Love This Recipe

• Classic Comfort: A timeless recipe that never goes out of style.
• Quick and Easy: Simple steps make this a breeze to prepare.
• Versatile: Perfect for sandwiches, wraps, or as a dip.
• Packed with Flavor: The combination of dill, mustard, and relish adds a tangy kick.

Tips

• Perfect Boiled Eggs: Use older eggs for easier peeling, and add a pinch of salt to the boiling water.
• Uniform Egg Whites: Dice the egg whites finely for a smoother texture.
• Fresh Dill: For the best flavor, use fresh dill when possible.

Variations and Substitutions

• Greek Yogurt Substitute: Swap mayonnaise with Greek yogurt for a lighter option.
• Spicy Twist: Add a dash of hot sauce or diced jalapeños for heat.
• Herb Variations: Try parsley or chives instead of dill.
• Pickle Swap: Replace sweet relish with diced dill pickles for a tangier flavor.

FAQs

Can I make this recipe ahead of time?
Yes! Egg salad can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.

How long does egg salad last?
It’s best enjoyed within 3 days of preparation.

Can I freeze egg salad?
Egg salad doesn’t freeze well due to the mayonnaise, which may separate upon thawing.

Serving and Suggestions

• Serve on fresh bread, croissants, or toasted sandwich rolls for a classic egg salad sandwich.
• Use it as a topping for crackers or pita chips for a quick appetizer.
• Add it to lettuce wraps for a low-carb option.
• Pair with a side of fresh fruit or chips for a complete meal.