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A bowl of creamy egg salad with fresh chives on top

Best way to grow Egg Salad recipes: 5 must-haves

This recipe focuses on the essential components for a delicious and well-rounded egg salad, ensuring a perfect balance of flavor and texture with five key elements.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 celery stalk, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • saucepan
  • ice bath
  • medium bowl

Method
 

Instructions
  1. Place eggs in a saucepan, cover with cold water, and bring to a rolling boil; then reduce heat and simmer for 6-7 minutes.
  2. Drain the hot water and immediately transfer the eggs to an ice bath to cool completely.
  3. Once cooled, peel the eggs and chop them into bite-sized pieces.
  4. In a medium bowl, combine the mayonnaise, Dijon mustard, finely diced celery, fresh dill, salt, and black pepper.
  5. Gently fold in the chopped eggs until they are evenly coated.
  6. Taste and adjust seasonings as needed, then serve immediately or chill for later.

Notes

For extra flavor, consider adding a pinch of paprika or a dash of hot sauce. This egg salad is perfect for sandwiches, lettuce wraps, or as a side dish.