Egg Salad
This classic Egg Salad recipe is perfect for sandwiches, lettuce wraps, and crackers! A delicious way to use up all of your hard-boil Easter eggs, Enjoy!
Servings: 4
Ingredients
- 8 lg. eggs hard-boiled and cooled
- 1/4 c. mayonnaise
- 2 tsp. Dijon mustard
- 1 green onion thinly sliced
- 1 rib celery finely chopped
- 2 tsp. fresh dill chopped
- Salt and black pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water and run cold water over eggs. Peel when cool enough to handle. Place peeled eggs in an airtight container and refrigerate until completely cooled.
- Cut the eggs in half. Remove the yolks to a bowl and chop the whites.
- Mash the yolks with a fork. Add mayonnaise, mustard, green onion, celery and dill; stir to combine. Taste the salad, then season with salt and pepper to taste.
- Spread egg salad on bread, over lettuce leaves, or with your favorite crackers.
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