Description
This easy egg salad recipe is a classic, creamy, and flavorful dish perfect for a quick lunch or snack. Made with hard-boiled eggs, mayonnaise, dill relish, Dijon mustard, and a touch of lemon juice, it comes together in just 25 minutes and serves two. The salad is creamy with a hint of tang and crunch from the relish, making it a delightful filling for sandwiches, wraps, or a scoop on greens.
Ingredients
Egg Salad Ingredients
- 4 large eggs
- 3 Tbsp mayonnaise
- 1 Tbsp dill relish
- 1 tsp Dijon mustard
- 1/4 tsp lemon juice
- 1/8 tsp salt
- 1/8 tsp freshly cracked black pepper
Instructions
- Boil the eggs: Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water with the lid on for 12 minutes to cook thoroughly.
- Cool and peel the eggs: After 12 minutes, transfer the eggs to an ice bath or run them under cold water until they are cool enough to handle. Peel the eggs carefully and chop them into ½-inch pieces for the salad.
- Mix the salad: In a bowl, combine the chopped eggs with mayonnaise, Dijon mustard, dill relish, lemon juice, salt, and freshly cracked black pepper. Stir gently, mashing some of the egg yolks into the dressing to create a creamy texture.
- Adjust seasoning and serve: Taste your egg salad and adjust salt and pepper as needed. Serve immediately or refrigerate until ready to enjoy. It pairs wonderfully with bread, crackers, or fresh greens.
Notes
- For easier peeling, use slightly older eggs rather than fresh ones.
- Customize the dill relish amount according to your preference for sweetness and crunch.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- Refrigerate any leftovers and consume within 3 days for best freshness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
