Classic Egg Salad with Dill and Spices Recipe
Classic creamy egg salad made with hard-boiled eggs, light mayonnaise, and a blend of savory seasonings, perfect for sandwiches or a light snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Eggs
- 8 hard-boiled eggs
Salad Mixture
- 3/4 cup light mayonnaise (or full fat mayonnaise)
- 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
- Hard boil eggs: Place eggs in a single layer in a saucepan and add enough water to completely cover them. Bring water to a rolling boil, then turn off the heat and cover the pan. Let eggs sit in hot water for 12 minutes. Transfer eggs to a bowl of ice water and cool for 5 minutes.
- Prepare eggs: Peel the cooled eggs and separate the yolks from the whites. Chop the egg whites finely and set aside.
- Mix salad base: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, Dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until smooth and creamy. Adjust seasoning to taste.
- Combine and serve: Gently fold the chopped egg whites into the creamy yolk mixture. Serve the egg salad on buns with lettuce and sliced tomatoes for a delicious sandwich.
Notes
- Use older eggs for easier peeling.
- You can substitute light mayonnaise with full-fat mayo for richer flavor.
- Adjust salt amount to your preference or dietary needs.
Keywords: egg salad, hard-boiled eggs, creamy egg salad, sandwich filling, easy egg salad
