Creamy Egg Salad with Dill and Dijon Recipe
Introduction
Egg salad is a classic, creamy dish perfect for quick lunches or light dinners. This recipe combines hard-boiled eggs with flavorful seasonings and a touch of crunch from celery, making it both comforting and refreshing.
Ingredients
- 8 hard-boiled eggs
- 3/4 cup light mayonnaise (or full fat)
- 1 celery stalk, diced small
- 1 teaspoon dill weed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Step 1: To hard boil the eggs, place them in a single layer in a saucepan and cover completely with water. Bring to a vigorous boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes, then transfer them to a bowl of ice water for 5 minutes to cool.
- Step 2: Peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces.
- Step 3: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings if needed.
- Step 4: Gently fold the chopped egg whites into the yolk mixture until well combined. Serve the egg salad on buns with lettuce and sliced tomatoes, or as desired. Enjoy!
Tips & Variations
- For extra flavor, add a splash of lemon juice or a pinch of smoked paprika.
- Try substituting Greek yogurt for half of the mayonnaise to lighten the dish.
- Add chopped fresh herbs like chives or parsley for a fresh twist.
- Use white pepper instead of black for a milder spice.
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled. Avoid freezing to maintain the texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make egg salad ahead of time?
Yes, egg salad can be made up to two days in advance. Keep it refrigerated in a sealed container and stir before serving.
What is the best way to hard boil eggs for this recipe?
Place eggs in a single layer in a saucepan, cover with water, boil, then turn off the heat and cover the pan for 12 minutes. Transfer eggs to ice water to stop cooking and make peeling easier.
PrintCreamy Egg Salad with Dill and Dijon Recipe
This classic egg salad recipe combines creamy light mayonnaise with perfectly hard-boiled eggs, crisp celery, and flavorful spices to create a delicious, easy-to-make sandwich filling. Ready in just 22 minutes, it’s perfect for quick lunches or picnics.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs and Dressing
- 8 hard-boiled eggs
- 3/4 cup light mayonnaise (or full fat mayonnaise)
- 1 celery stalk, diced small
Seasonings
- 1 teaspoon dill weed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Hard boil the eggs: Place the eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring the water to a rolling boil, then turn off the heat and cover the pan. Let the eggs sit for 12 minutes. Transfer them to a bowl filled with ice water and chill for 5 minutes to stop the cooking process.
- Prepare the eggs: Peel the cooled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set aside.
- Make the yolk mixture: In a small bowl, whisk together the egg yolks, light mayonnaise, diced celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until the mixture is creamy and well combined. Taste and adjust seasonings as desired.
- Combine and serve: Gently fold the chopped egg whites into the yolk mayonnaise mixture. Serve the egg salad on buns with fresh lettuce and sliced tomatoes or enjoy it as is.
Notes
- To ensure perfectly hard-boiled eggs, avoid boiling vigorously and use the off-heat steeping method.
- You can substitute light mayonnaise with full-fat mayonnaise for richer flavor.
- Adjust salt according to dietary needs or personal taste.
- Egg salad can be refrigerated in an airtight container for up to 3 days.
- Serve on bread, buns, or with crackers for a versatile meal option.
Keywords: egg salad, hard-boiled eggs, easy lunch, quick salad, egg sandwich
