Description

This classic Egg Salad recipe is a creamy, flavorful, and simple dish perfect for sandwiches or lettuce wraps. Made with hard-boiled eggs, tangy mayonnaise, sweet relish, mustard, fresh dill, and a touch of paprika and garlic salt, it offers a perfect balance of flavors and a satisfying texture with crunchy celery and onions.

Ingredients

Scale

Eggs and Primary 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)
¼ teaspoon paprika
1 teaspoon garlic salt

Vegetables

1 rib celery (finely diced)
3 tablespoons yellow onion (finely diced)

Instructions

Boil the eggs: Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring the water to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit covered for 12 minutes to cook completely.
Cool and peel the eggs: Place the eggs in a colander and rinse them under cool running water to stop the cooking process. Once cooled, carefully peel off the shells from each egg.
Prepare the egg components: Slice each egg in half lengthwise. Use a small spoon to scoop out the yolks into a small bowl. Finely dice the egg whites into uniform small squares for texture.
Mix the salad base: Add the distilled white vinegar to the warm egg yolks and allow them to cool slightly. Then add mayonnaise, sweet relish, yellow mustard, chopped fresh dill, paprika, and garlic salt to the yolks. Mix thoroughly until you achieve a creamy, well-combined mixture.
Combine all ingredients: Gently fold in the finely diced yellow onion, celery, and chopped egg whites into the yolk mixture. Stir carefully to maintain chunky texture and ensure even distribution of all ingredients.
Chill and serve: For best flavor, chill the egg salad in the refrigerator for at least 30 minutes before serving. Serve over sandwiches or fresh lettuce wraps as desired, yielding about 4 sandwiches.

Notes

Using distilled white vinegar in the yolks helps balance the rich taste of the mayonnaise and adds brightness to the salad.
Chilling the salad before serving lets the flavors meld together, enhancing the overall taste.
Fresh dill can be substituted with dried dill if fresh is not available, but reduce the quantity to about 1 teaspoon as dried herbs are more concentrated.
For a lower-fat option, you can substitute the mayonnaise with a light or reduced-fat version, though it will slightly change the creaminess.
The salad holds well in the fridge for up to 3 days when stored in an airtight container.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: egg salad, hard-boiled eggs, sandwich filling, creamy salad, easy lunch recipe