Classic Egg Salad

$- 6 large eggs - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 2 tablespoons finely chopped celery - 2 tablespoons finely chopped green onion - 1/4 teaspoon garlic powder - Salt and black pepper to taste - Fresh dill sprigs In this classic egg salad recipe, the main ingredients bring a lot of flavor. The eggs are the star and provide protein and richness. Mayonnaise adds creaminess, while Dijon mustard gives a nice tang. Fresh lemon juice brightens the mix. Celery and green onion add crunch and freshness. Garlic powder enhances the flavor without being overpowering. You can adjust salt and pepper to your taste. If you want to get fancy, fresh dill sprigs make a beautiful garnish. They also add a lovely herbal note. This egg salad is easy to make and perfect for a light lunch or snack. For the full recipe, check out Eggcellent Delight Egg Salad. How to boil eggs perfectly: Start by placing six large eggs in a pot. Make sure they sit in a single layer. Cover the eggs with cold water, about an inch above them. Heat the pot on medium-high until the water boils. Cooling eggs in an ice bath: Once the water boils, take the pot off the heat. Cover it and let the eggs sit for 12 to 14 minutes. Drain the hot water and move the eggs to an ice bath. This stops the cooking and cools them quickly. Let them sit in the ice bath for about five minutes. Combining mayonnaise, mustard, and seasonings: In a large bowl, mix together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon garlic powder, salt, and pepper. Stir until it becomes creamy and smooth. Folding in chopped eggs and veggies: Chop the cooled eggs into small pieces. Add the chopped eggs, 2 tablespoons of finely chopped celery, and 2 tablespoons of finely chopped green onion to the bowl. Use a spatula to gently fold everything together. This keeps the eggs chunky for better texture. Adjusting seasoning: Taste the egg salad and decide if you need more salt or pepper. If you like, add some fresh dill for extra flavor. Refrigeration time for flavor melding: Cover the bowl with plastic wrap and chill the egg salad in the fridge for at least 30 minutes. This helps all the flavors blend nicely. For the full recipe, check out the Eggcellent Delight Egg Salad. To get the best texture in your egg salad, avoid over-mixing. Mix just enough to combine the ingredients. This keeps your eggs chunky and adds a nice bite. When chopping the eggs, use a sharp knife. Cut the eggs into small, even pieces. A gentle hand keeps them from turning mushy. For a tasty twist, add spices like paprika or cayenne pepper. These spices brighten the flavor and add depth. Fresh herbs also make a big difference. Try using chives, parsley, or dill for a fresh taste. Just a handful finely chopped can elevate your salad. When serving, think outside the bowl. Use lettuce cups for a fresh touch. You can also spread the egg salad on whole grain toast. For that extra pop, garnish with fresh dill sprigs. This adds color and makes your dish look inviting. {{image_4}} You can make your egg salad lighter by swapping mayonnaise with Greek yogurt. This swap adds protein and tanginess. You can also add avocado to the mix. It brings a creamy texture and healthy fats to your dish. To spice things up, try adding paprika or curry powder. These spices can elevate the flavor profile of your egg salad. You might also want to include diced bell peppers or radishes. They add crunch and color, making your salad even more appealing. Egg salad is versatile! You can serve it as a sandwich. Use your favorite bread or even a wrap for a tasty twist. Another option is to serve it as a salad or a dip with crackers. This gives your dish a fun and casual vibe. Enjoy exploring these variations for your egg salad! For the full recipe, check out the Eggcellent Delight Egg Salad. To keep your egg salad fresh, use a glass or plastic container with a tight lid. This helps seal in moisture and flavor. Always store it in the refrigerator. Before sealing, let it cool if it has been warm. You should eat egg salad within 3 to 5 days. After this time, it may spoil. Look for changes in smell or color to check for spoilage. If it smells bad or has a strange color, throw it away. Egg salad does not freeze well. Freezing can change its texture. If you must freeze it, use a freezer-safe container. To thaw, place it in the fridge overnight. Stir well before serving, but expect some changes in texture. For the full recipe, see the Eggcellent Delight Egg Salad. The best way to boil eggs is simple. Place six large eggs in a pot. Cover them with cold water, about an inch over the eggs. Heat the pot on medium-high until the water boils. When it boils, take the pot off the heat. Cover it and let the eggs sit for 12 to 14 minutes. This method gives you perfect hard-boiled eggs every time. To cool the eggs, fill a bowl with ice and water. After the time is up, drain the hot water from the pot. Move the eggs into the ice bath for about five minutes. This stops the cooking and makes peeling easier. Once cool, gently tap each egg on a hard surface to crack the shell. Peel them under running water for best results. Yes, you can make egg salad ahead of time. It keeps well in the fridge. I recommend making it up to two days in advance. Just cover the bowl with plastic wrap. Let the flavors meld in the fridge for at least 30 minutes before serving. This waiting time enhances the taste. If you want to store it longer, keep it in an airtight container. This will help it stay fresh. Just remember to check for any signs of spoilage before eating. Classic egg salad pairs well with many foods. You can serve it on whole grain toast for a quick meal. It also works great in lettuce cups for a fresh twist. If you want a light meal, try it with a side of fresh veggies. For a more filling option, serve it with potato chips or crackers. You can even enjoy it with a simple green salad. The options are endless, so get creative with your pairings! In this post, I shared how to make classic egg salad. We covered main ingredients, step-by-step instructions, and useful tips. Keeping the texture right and adding fresh herbs can enhance flavor. You learned how to store it and some fun variations. Now, egg salad can be a simple dish, but it's also quite versatile. With a few tweaks, you can suit your taste and occasions. Enjoy your egg salad journey!$

Discover a delicious twist on a classic dish with our Eggcellent Delight Egg Salad recipe! Perfectly hard-boiled eggs come together with creamy mayonnaise, zesty Dijon mustard, and fresh vegetables for a refreshing treat. Easy to make and perfect for any occasion, this egg salad is sure to become a family favorite. Click to explore the full recipe and learn the secrets to making this tasty dish your own!

Print Recipe Pin Recipe

Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons finely chopped celery

2 tablespoons finely chopped green onion

1/4 teaspoon garlic powder

Salt and black pepper, to taste

Fresh dill sprigs for garnish (optional)

Instructions

Start by placing the six large eggs into a medium-sized pot in a single layer. Fill the pot with cold water, ensuring the eggs are covered by at least an inch of water. Place the pot on the stove over medium-high heat and bring the water to a rolling boil.

As soon as the water reaches a boil, promptly remove the pot from the heat. Cover it with a lid and allow the eggs to sit in the hot water for 12 to 14 minutes. This will cook the eggs to a perfect hard-boiled consistency.

Once the cooking time is up, carefully drain the hot water from the pot. Immediately transfer the eggs into a prepared ice bath (a bowl filled with cold water and ice cubes) to halt the cooking process. Allow the eggs to cool in the ice bath for about 5 minutes.

After the eggs have cooled, gently tap each egg on a hard surface to crack the shell and peel them under running water to facilitate the process. Once peeled, chop the eggs into small, even pieces.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, salt, and freshly ground black pepper. Stir the mixture vigorously until it becomes creamy and well blended.

Gradually add the chopped eggs, finely chopped celery, and green onion into the bowl. Using a spatula, gently fold the ingredients together, ensuring the eggs remain chunky for texture rather than becoming completely mashed.

Taste the egg salad and adjust the seasoning as needed, adding more salt or pepper according to your preference. If desired, mix in some finely chopped fresh dill for a flavor enhancement.

Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

- Presentation Tips: Serve the egg salad in lettuce cups or on whole grain toast. Garnish with additional fresh dill sprigs for a pop of color and added freshness.