Ingredients
8 large hard boiled eggs, cooled and peeled
½ cup mayonnaise
1 ½ teaspoons yellow mustard or Dijon mustard
1 green onion, thinly sliced
1 rib celery, finely diced
2 teaspoons chopped fresh dill or ½ teaspoon dried dill
Salt and black pepper to taste
Optional: 1 teaspoon capers or a splash of fresh lemon juice for brightness
Instructions
1. Place eggs in a pot, cover with cold water, and bring to a boil.
2. Once boiling, remove from heat, cover, and let sit for about 12 minutes.
3. Transfer eggs to an ice water bath for at least 14 minutes for easier peeling.
4. Once cooled and peeled, cut eggs in half and remove yolks into a bowl, finely chopping the egg whites separately.
5. Mash the yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
6. Fold in the chopped egg whites, green onion, celery, dill, and optional ingredients like lemon juice or capers if using.
7. Mix well to combine all ingredients.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Older eggs or eggs cooked via steaming, baking, or using an Instant Pot tend to peel more easily.
🥄 Mashing the yolks thoroughly with mayonnaise before folding in the whites ensures a creamy texture while retaining some chunkiness.
🌿 Fresh herbs like parsley, basil, or substituting green onion with chives or red onion can brighten the flavor.
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 332mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 339mg