Egg Salad
This creamy egg salad combines tender chopped eggs with mayonnaise, mustard, fresh dill, celery, and green onion for a classic and satisfying dish.
Ingredients
Egg Base
- 8 large hard boiled eggs fully cooled and peeled
Creamy Dressing
- 0.5 cup mayonnaise
- 1.5 teaspoons yellow mustard or Dijon mustard
Fresh Flavor and Crunch
- 1 green onion thinly sliced
- 1 rib celery finely diced
- 2 teaspoons fresh dill chopped or 1/2 teaspoon dried dill
Seasoning
- salt to taste
- black pepper to taste
Instructions
- Slice the hard boiled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Finely chop the egg whites on a cutting board and set aside.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, mustard, salt, and black pepper. Mix until the mixture becomes creamy and well blended.
- Add the chopped egg whites, sliced green onion, diced celery, and chopped dill to the bowl.
- Stir everything together slowly until the egg whites are evenly coated with the creamy dressing while keeping their texture.
- Taste the egg salad and add additional salt or black pepper if needed to balance the flavor.
- Serve immediately on sandwiches, toast, lettuce wraps, or over a fresh green salad.
Notes
For a lighter version, replace half of the mayonnaise with plain Greek yogurt. Always allow eggs to cool completely before mixing to prevent watery egg salad. If the mixture becomes too runny, add one extra mashed egg yolk or a teaspoon of plain breadcrumbs to thicken it.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 320 |
| Carbohydrates | 1 g |
| Protein | 11 g |
| Fat | 29 g |
| Saturated Fat | 6 g |
| Cholesterol | 339 mg |
| Sodium | 332 mg |
| Potassium | 147 mg |
| Sugar | 1 g |
| Vitamin A | 570 IU |
| Vitamin C | 0.9 mg |
| Calcium | 53 mg |
| Iron | 1.6 mg |