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. Start by boiling the eggs: Place them in a pot with cold water, then bring to a boil. Remove from heat, cover, and let sit for about 12 minutes.
2. Transfer the boiled eggs to an ice water bath for at least 14 minutes to ensure easy peeling.
3. Once cooled and peeled, cut the eggs in half. Remove the yolks and place them in a bowl.
4. Finely chop the egg whites and set aside.
5. Mash the egg 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.
7. Mix well to combine all ingredients.
8. Serve immediately or chill for later use.
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 peel more easily; try steaming, baking, or using an Instant Pot for boiling.
🥄 Mash yolks thoroughly with mayonnaise for a creamy texture, retaining some chunkiness.
🌿 Brighten the salad with fresh herbs like parsley or substitute green onion with chives or red onion.
- Prep Time: 15 minutes
- Cooling: 14 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