Egg Salad Recipe
Make this classic egg salad featuring a velvety yolk dressing, tender chopped whites, crisp celery, green onion, and fresh dill. Perfect for sandwiches or lettuce cups.
Equipment
- Mixing Bowls
Ingredients
- 8 large hard boiled eggs cooled and peeled
- 1/2 cup mayonnaise
- 1 1/2 teaspoons yellow mustard or Dijon mustard
- 1 green onion thinly sliced
- 1 rib celery finely diced
- 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
- salt and black pepper to taste
Instructions
- Halve the cooled, peeled eggs and lift the yolks into a mixing bowl, then chop the whites into even small pieces. Keep the white pieces distinct rather than crushing them, so the finished salad has a light, chunky texture.
- Mash the yolks with the mayonnaise, yellow mustard or Dijon mustard, and a pinch of salt and black pepper using a fork. Continue until the mixture looks smooth and pale with no dry yolk crumbs remaining.
- Fold the chopped whites, green onion, celery, and dill into the yolk dressing, then taste and add more salt and black pepper if desired. Stop mixing when the whites are evenly coated and the celery still looks crisp rather than bruised.
- Spoon the egg salad onto bread or serve it over lettuce. The salad should hold a soft mound and smell lightly tangy from the mustard and dill.
Notes
Texture tip: Fully cool the hard-boiled eggs before peeling and chopping. Residual heat warms the mayonnaise and creates a watery dressing. Pat finely diced celery dry with paper towels to prevent extra moisture.
Storage: Keep leftover egg salad stored in a clean, airtight container in the refrigerator and serve chilled. Freezing is not recommended because the mayonnaise separates and egg whites turn rubbery upon thawing.
Sandwich assembly: When packing sandwiches ahead, place fresh romaine lettuce leaves against the bread slices to create a barrier that protects against sogginess.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.