Name: Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 8 hard-boiled eggs, peeled; ½ cup mayonnaise (or more to taste); 1 teaspoon Dijon mustard; ¼ cup chopped green onions; ¼ cup chopped celery; 2 tablespoons chopped fresh dill; Salt and pepper to taste; Optional ingredient additions; Chopped dill pickles; Sweet relish; A dash (or two!) of hot sauce; Seeded and finely chopped Jalapeño

Welcome to the new site!

Sides

Egg Salad

Author: Mary DiSomma

My mom used to make the best egg salad. I remember sitting down with my family for lunch on busy post-Easter days to eat a heaping helping of Easter egg salad on toasted bread. Everybody loved it. You can’t go wrong with simple and delicious food. I love to dress up my egg salad with fresh herbs, especially dill. I also like to dice my eggs rather than smash them—follow suit and you’ll still get a nice, chunky consistency. FYI this is the perfect way to put eggs leftover from Easter to use. Egg salad is so simple it often slips my mind. We’re more accustomed to making tuna salad, but it really doesn’t take that long to boil a few eggs (or peel those colorful leftovers) and whip up a batch of egg salad. Serve it on buttered toast, soft rolls, or plain old sandwich bread.

Tips

In fact, egg salad is so simple it often slips my mind. We’re more accustomed to making tuna salad, but it really doesn’t take that long to boil a few eggs (or peel those colorful leftovers) and whip up a batch of egg salad. Serve it on buttered toast, soft rolls, or plain old sandwich bread. If you still need to boil your eggs, my friend Terri has the inside scoop on how to make perfect hard-boiled eggs—Click the link to learn how!