Description
Once you learn how to make egg salad you’ll always have an easy meal a few minutes away. If you already have hard-boiled eggs it takes just 10 minutes and is easy to make and beyond satisfying. Serve it on toasted bread for a healthy lunch or serve it alongside crackers for the perfect appetizer.
Ingredients
Scale
- 4 eggs, hard-boiled and peeled
- 2 tablespoons mayonnaise (or Vegenaise)
- 1 tablespoon water, more or less to thin it out if needed
- 1 1/2 teaspoon Dijon mustard
- 1 green onion, thinly sliced (both white and green parts; about 2 tablespoons total)
- 1 rib celery, finely diced (about 2 tablespoons)
- 1 tablespoon chopped fresh dill (or 3/4 teaspoon dried)
- 1/4 teaspoon salt & a few spins of freshly ground pepper, to taste
Instructions
- Slice the hard-boiled eggs open and put the yellow yolks into a small bowl. Then, chop the whites into ½ inch pieces.
- In the small bowl, mash the yolks with the water, mayonnaise (or Vegenaise), and Dijon mustard until well-combined. Then, add ¼ teaspoon of sea salt (or Kosher salt) and a few spins of freshly ground pepper.
- Add the onion, celery, and dill, then stir to combine. Add the chopped egg whites and fold them into the yellow mixture. Adjust the salt and pepper as needed.
- Serve on your favorite bread (we like to toast it first) or with your favorite crackers. This egg salad recipe is also great on top of an English muffin or served in lettuce wraps.
Notes
- You can store prepared egg salad in a closed container in the refrigerator up to 3 days.
- Optional ingredient: add 1/4 teaspoon of Sriracha hot sauce, more or less to taste if desired