This is my version of a Classic Egg Salad. Chopped boiled eggs with a flavorful and creamy mixture of mayonnaise, Dijon mustard, fresh dill and lemon juice. Finely diced celery adds the perfect amount of crunch to this delicious egg salad.
I love a good egg salad, but I rarely order them out because I honestly am usually disappointed. They usually are too heavy on on the mayonnaise or they don’t have that balance in texture, creamy versus crunch. Also, egg salad has a short storage life once made, so I am usually worried the egg salad is not fresh. So, I just make it at home, and problem solved. Just a few steps, and you will have this Classic Egg Salad ready to be devoured!
I have tried my fair share of egg salads, but there was always something missing. So, I turned to one of my favorite resources The New Family Cookbook by America’s Test Kitchen and I finally found my inspiration to my Classic Egg Salad!
If eggs are not your thing, or if you prefer a vegan option, our Eggless Egg Salad is delicious and filling option that is so simple to prepare!
Classic Egg Salad
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp freshly squeezed lemon juice
- 1 tbsp chopped fresh dill
- 2 green onions, chopped
- 1 celery stalk, finely diced
- salt and ground black pepper to taste
Instructions
- Place eggs in medium pot. Add enough water to cover the eggs, and bring to a boil over high heat. Once the water is boiling, remove the pot from the heat and cover with the lid. Let the covered eggs sit for 10 minutes. In the meantime, fill and medium bowl with plenty of ice and water. Once the 10 minutes is up, immediately transfer the cooked eggs with a slotted spoon to the ice water bath. Let the eggs cool for 5 minutes. Remove the eggs from the ice water, and peel the eggs.
- Slice the peeled eggs in half. Add the yolks to a medium bowl bowl. Dice the eggs whites, and set aside.
- Using a fork, smash the egg yolks until they are creamy. Add the mayonnaise, dijon mustard, dill and lemon juice to the eggs yolks. Stir to combine. Add the green onions, celery and eggs whites and stir until combined. Finally, season the mixture with salt and pepper to taste.
- Store the egg salad in a covered airtight container in the refrigerator. For best flavor, allow the egg salad to sit in the refrigerator for 1 hour before serving.
Notes
Dayna is a food blogger and pet parent to Cooper the cat! 
