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 (can be substituted with chives or finely chopped red onion)
1 rib celery, finely diced
2 teaspoons chopped fresh dill or ½ teaspoon dried dill
Salt and freshly ground black pepper to taste
Optional: 1 teaspoon fresh lemon juice or capers for added flavor
Instructions
1. Slice the hard boiled eggs in half and carefully remove the yolks into a bowl. Finely chop the egg whites.
2. Mash the yolks with mayonnaise, mustard, salt, black pepper, and lemon juice (if using) until smooth and creamy.
3. Gently fold in the chopped egg whites, green onion, celery, and dill. For additional flavor, you may add finely diced red onion, capers, or fresh herbs such as parsley or basil.
4. Chill the mixture for 20 minutes if desired to let flavors meld.
5. Serve the egg salad on bread or rolls for sandwiches, over a bed of lettuce or greens as a salad, with crackers, or wrapped in a tortilla.
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
🥚 Use slightly older eggs for easier peeling. Cooking eggs by boiling, steaming, or in a pressure cooker/Instant Pot helps with peeling.
❄️ Peel eggs after cooling them in ice water to ensure bright yellow yolks and easier handling.
🥄 For the creamiest texture, thoroughly mash yolks with mayonnaise before folding in chopped egg whites. Avoid over-mashing to keep some texture.
- Prep Time: 15 minutes
- Chilling: 20 minutes
- Cook Time: 10-20 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- 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