The Best Egg Salad Recipe

This Egg Salad is a creamy, crunchy delight! Packed with flavor and perfect for sandwiches or snacks.

Prep Time15

Cook Time12

Total Time27

Servings: 4 servings

Step 1: Boil the Eggs - Place the 8 eggs in a medium pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs sit for 12 minutes.
Step 2: Cool the Eggs - After 12 minutes, transfer the eggs to a bowl of ice water. Allow them to cool for about 5-10 minutes, which makes peeling easier.
Step 3: Peel the Eggs - Once the eggs are cool, gently tap them on a hard surface and peel the shells off. Rinse under cool water to remove any shell fragments.
Step 4: Prepare the Salad Mixture - In a mixing bowl, chop the peeled eggs into bite-sized pieces. You can use a fork for a chunkier texture or mash them if you prefer a creamier consistency.
Step 5: Add Remaining Ingredients - To the bowl of chopped eggs, add ½ cup mayonnaise, 2 finely chopped green onions, 1 finely chopped stalk of celery, 1 tablespoon yellow mustard, 1 tablespoon fresh dill, and salt to taste.
Step 6: Mix Well - Gently fold the ingredients together until well combined. Taste and adjust the seasoning with more salt if needed.
Step 7: Chill and Serve - For the best flavor, cover the egg salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.