Description
A creamy and flavorful egg salad, perfect for sandwiches or as a dip.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayo
- 1/3 cup finely diced celery
- 1/4 cup finely chopped green onions (or 2 tablespoons chives)
- 1–1/2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon olive oil
- 1 large lemon
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons finely chopped fresh dill (optional)
- 1/8 teaspoon celery seed (optional)
- Bread (for serving)
- Softened butter (for serving, optional)
- Lettuce (for serving)
Instructions
- Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add eggs to the steamer basket, cover, and steam for 13 minutes.
- Fill a large bowl with cold water and 15 ice cubes. Immediately transfer the eggs to the ice bath and let them cool for a full 15 minutes. Once cooled, gently tap to crack the shells and peel under cold running water, starting at the wider end where an air pocket usually forms.
- Once peeled, pat the eggs dry and dice them into ¼-inch pieces. Shortcut: Place a wire cooling rack over a bowl and press the eggs through it.
- In a bowl, whisk together mayo, celery, green onions (or chives), parsley, Dijon, olive oil, paprika, garlic powder, ¼ tsp lemon zest, and 2 tsp lemon juice. Add dill and celery seed if using. Season with salt and pepper (I use ¼ tsp salt and ⅛ tsp pepper).
- Add the diced eggs to the dressing and gently mix to coat. Taste and adjust seasoning as needed.
- Lightly butter the bread, add lettuce, and layer on the egg salad. Enjoy immediately or refrigerate until ready to serve. If refrigerating, stir before serving and adjust seasoning if needed.
Notes
- Note 2: Adjust the number of eggs based on your serving needs.
- Note 3: Use your favorite mayo for best flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salads
- Method: Steaming, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg