Egg Salad Recipe with the Best Dressing
A classic egg salad made with hard-boiled eggs, crisp celery and onion, fresh herbs, and a creamy, tangy dressing.
Servings: 4 servings
Ingredients
Ingredients
- 8 hard-boiled eggs
- 2 Tbspcelery finely chopped
- 3 Tbspred onion finely chopped
- 3 Tbspdill chopped
- 3 Tbspchives chopped
- 1/3 cupmayonnaise
- 2 tsplemon juice
- 2 tspDijon mustard
- 1/2 tsppaprika
- 1/2 tspsalt
- 1/4 tspground pepper
- 1 garlic clove minced
Instructions
Instructions
- Start with 8 hard-boiled eggs that have been cooked and cooled. Peel the eggs and place them on a cutting board.
- Chop the peeled eggs to your preferred chunkiness and transfer them to a salad bowl.
- Add 2 Tbsp celery (finely chopped), 3 Tbsp red onion (finely chopped), 3 Tbsp dill (chopped), and 3 Tbsp chives (chopped) to the bowl with the chopped eggs. Stir gently to combine.
- In a separate bowl, combine 1/3 cup mayonnaise, 2 tsp lemon juice, 2 tsp Dijon mustard, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp ground pepper, and 1 garlic clove (minced). Whisk until the dressing is smooth and evenly mixed.
- Pour the dressing over the egg mixture and fold gently until the eggs and vegetables are evenly coated.
- Serve immediately or chill briefly before serving.
Equipment
- Cutting Board
- Knife
- Large Bowl
- Small Bowl
- Whisk
- Spoon
Notes
Notes
To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.
To Store Leftover Egg Salad: Egg salad should not be left at room temperature for longer than 2 hours. Cover and refrigerate for 3-5 days. Since the flavors mellow out at the salad stands, season to taste before serving.