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Amazing egg salad recipe: 22 minute delight

egg salad recipe
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This is Kenji and Amaya’s ultimate, creamy, classic egg salad recipe. It focuses on achieving the perfect texture and flavor, incorporating crisp celery and essential seasonings like Dijon mustard and dill. It is quick to prepare and adaptable for sandwiches, lettuce wraps, or snacking.

Ingredients

Scale
  • 6 large eggs, hard-boiled
  • 1/4 cup mayonnaise (or more, to taste)
  • 1 tablespoon Dijon mustard
  • 1 stalk celery, finely chopped
  • 1 tablespoon fresh dill, chopped (optional, for extra flavor)
  • 1 teaspoon white vinegar or lemon juice
  • Salt, to taste
  • Black pepper, freshly ground, to taste

Instructions

  1. Peel the hard-boiled eggs and place them in a medium bowl.
  2. Roughly chop the eggs with a fork or pastry blender until they reach your desired consistency. Some prefer it chunky, others smooth.
  3. Add the mayonnaise, Dijon mustard, chopped celery, dill (if using), and vinegar or lemon juice to the bowl.
  4. Gently mix all ingredients until just combined. Do not overmix, or the salad can become gluey.
  5. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
  6. Serve immediately on toast, crackers, or chilled for later use.

Notes

  • For a richer flavor, use half mayonnaise and half Greek yogurt.
  • Add a pinch of paprika or a dash of hot sauce for a subtle kick.
  • If you prefer a smoother texture, press the chopped eggs through a fine-mesh sieve before mixing.
  • This salad keeps well in the refrigerator for up to three days.

Nutrition

Find it online: https://whiskdaily.com/creamy-classic-egg-salad-recipe/