Description
Creamy classic egg salad made with mayo, celery, dill, mustard, and spices for a simple, comforting lunch.
Ingredients
8 hard-boiled eggs
3/4 cup light mayonnaise or full fat
1 celery stalk diced small
1 teaspoon dill weed
1 teaspoon dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
1. To hard boil eggs, place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a roaring boil. Turn off the heat and cover the pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
2. Peel the eggs and separate out the yolks. Chop the egg whites.
3. In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. Taste and adjust seasonings.
4. Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes.
Notes
Use full-fat mayonnaise for a richer texture.
Chill before serving for the best flavor.