Easy Egg Salad Recipe
Acreamy, protein-packed classic that is perfect for sandwiches or wraps
Ingredients
- 8 Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1 Celery Stalk finely diced
- 1 Teaspoon Dill Weed
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Paprika
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil, then turn off the heat and let the eggs sit covered for twelve minutes.
- Transfer the eggs to an ice bath for five minutes to stop the cooking process. Carefully peel the eggs and slice them in half.
- Remove the yolks and place them in a small bowl while finely chopping the egg whites.
- Mix the yolks with mayonnaise, mustard, dill, onion powder, garlic powder, salt, pepper, and paprika. Whisk until the dressing is completely smooth.
- Gently fold the chopped egg whites and diced celery into the creamy dressing until combined.
- Cover the bowl and let the salad chill in the refrigerator for at least thirty minutes before serving.
Notes
For the best results, use eggs that are about a week old as they are much easier to peel. Ensure the celery is diced very small to provide a consistent crunch in every bite. Store any leftovers in an airtight container in the refrigerator for up to four days.