Egg Salad Recipe with the Best Dressing
This Egg Salad is a classic! Creamy, protein-packed, and bursting with flavor, it's perfect for lunch or gatherings!
Servings: 4 servings
Ingredients
- 8 hard-boiled eggs
- 2 Tbsp celery finely chopped
- 3 Tbsp red onion finely chopped
- 3 Tbsp dill chopped
- 3 Tbsp chives chopped
- 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
- 1 clove garlic minced
Instructions
- Begin by hard boiling your eggs. Place them in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for about 12 minutes before transferring them to an ice bath to cool. Once cooled, peel and chop the eggs.
- Finely chop the celery, red onion, dill, and chives. The finer the chop, the more evenly the flavors will distribute throughout the salad.
- In a mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, paprika, salt, ground pepper, and minced garlic. Whisk until smooth and well combined.
- Add the chopped hard-boiled eggs and vegetables to the bowl with the dressing. Gently fold the ingredients together using a rubber spatula or wooden spoon until everything is well coated.
- Taste the egg salad and adjust the seasoning if necessary. You may want to add a pinch more salt or a splash more lemon juice, depending on your preference.
- For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve on bread, in lettuce cups, or alongside your favorite crackers.
Equipment
- Mixing Bowl
- Fork
- Knife and cutting board
- Measuring cups and spoons
- Storage container
Notes
- Use fresh ingredients for the best flavor.
- Experiment with additional ingredients like diced pickles or avocado.
- Store leftovers in an airtight container for up to 3 days.