Classic Egg Salad
Classic egg salad is just 3 ingredients and comes out perfect creamy, well seasoned and delicious. Use for sandwiches, wraps or salads.
Yield: 4 servings
Ingredients
- 6 large eggs
- ¼ to ⅓ cup mayonnaise, I use low-fat, see notes
- ¾ teaspoon dried dill weed, or 2 ½ tablespoons fresh if you have it
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches.
- Peel the hard-boiled eggs and finely chop. (You can use a knife, but if you have a pastry cutter, that works even better and faster!)
- Add the eggs to a medium-size bowl then add the mayonnaise, starting with ¼ cup, dill weed, salt and pepper and stir to combine. Add additional mayonnaise, if needed, to get it to your desired consistency and creaminess. Season to taste with additional salt and pepper, if desired.
- Serve immediately as a sandwich, wrap or salad, or cover and refrigerate for up to 3 days.
Notes
You can add more or less mayonnaise to get it to your creaminess liking. You can also use ½ plain Greek yogurt and ½ mayonnaise if you like.
Dried dill weed is easy to keep on hand in the pantry, so that’s what I always have and use. However, you could certainly substitute some fresh dill if you have it.
You can easily halve the recipe if you only want to make enough for 2 sandwiches. As is, it will make enough egg salad for about 4 sandwiches. Possibly just 3 sandwiches if your bread is large and/or you really pile it on like I do.
Flavor add-ins for egg salad:
- Chopped fresh herbs, such as dill, parsley, basil or chives
- Hot sauce
- Dijon mustard
- Paprika
- Pimientos
- Capers
- Cooked, crumbled bacon
- Sweet pickle cubes
Video
Nutrition
Serving: 1serving | Calories: 139kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 281mg | Sodium: 400mg
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