Creamy Egg Salad
This creamy egg salad is quick and kid-friendly, perfect for weeknight dinners or lunchboxes.
Servings: 4 servings
Equipment
- Mixing Bowl
- Saucepan
- Ice Bath Bowl
Ingredients
Ingredients
- 6 large Eggs Hard-boiled
- 1/2 cup Mayonnaise Regular or light, avoid fat-free
- 1 tablespoon Mustard Dijon or yellow
- 1/2 cup Celery Finely chopped
- 2 tablespoons Red onion Finely diced
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
- 1 tablespoon Fresh dill Chopped, optional
Instructions
- Start by boiling the eggs. Place the eggs in a saucepan and cover them with water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over medium heat.
- Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for about 12 minutes.
- Transfer the eggs to a bowl filled with ice water to stop the cooking process and make peeling easier.
- Allow the eggs to cool for about 5-10 minutes, then peel them under running water.
- Place the peeled eggs in a mixing bowl and mash them to your desired consistency.
- Add 1/2 cup of mayonnaise and 1 tablespoon of mustard to the mashed eggs, stirring until well combined.
- Add the finely chopped celery and red onion, mixing well.
- Season with salt and pepper to taste, and add dill if desired.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve on bread, crackers, or atop a salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.