Description
A creamy, flavorful egg salad perfect for sandwiches or as a side dish.
Ingredients
Scale
For the Crust:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Drain hot water and transfer eggs to an ice bath to cool completely before peeling.
- Chop the peeled eggs and place in a mixing bowl.
- Add mayonnaise, Dijon mustard, celery, red onion, dill, salt, and pepper. Gently mix until well combined.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
You can customize the seasonings to taste.