Ingredients

8 large eggs

1 tablespoon distilled white vinegar

1/3 cup mayonnaise

1 tablespoon sweet relish

1 tablespoon yellow mustard

1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)

¼ teaspoon paprika

1 teaspoon garlic salt

1 rib celery, finely diced

3 tablespoons yellow onion, finely diced

Instructions

Step 1: Place the eggs in a pot and cover with about 2 inches of cool water. Slowly bring to a boil over medium heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit, covered, for 12 minutes.

Step 2: Drain the hot water and rinse the eggs under cool running water to stop cooking. Once cooled, peel the eggs carefully.

Step 3: Slice each egg in half lengthwise. Scoop out the yolks into a small bowl and dice the egg whites into small, even pieces.

Step 4: Add the vinegar to the warm egg yolks and allow them to cool slightly. Then, mix in the mayonnaise, sweet relish, yellow mustard, dill, paprika, and garlic salt until smooth and well combined.

Step 5: Gently fold the diced egg whites, onions, and celery into the yolk mixture until evenly incorporated.

Step 6: For best flavor, chill the egg salad in the refrigerator for at least 30 minutes before serving. Serve on sandwiches or lettuce wraps as desired.

Tips & Variations

Use Greek yogurt in place of mayonnaise for a lighter, tangier version.

Add a pinch of cayenne pepper or hot sauce for a spicy kick.

Fresh chives or green onions make a great alternative or addition to the yellow onion.

To easily peel eggs, use eggs that are a few days old rather than very fresh ones.

FAQs

Can I make egg salad ahead of time?

Yes, egg salad can be prepared up to two days in advance and kept refrigerated. Chilling helps the flavors to meld together nicely.

How can I make egg salad creamier?

To achieve a creamier texture, add a bit more mayonnaise or try mixing in some sour cream or Greek yogurt. Make sure to mix gently to avoid breaking up the egg whites too much.