If you're looking for a really good recipe for egg salad, look no further than this super traditional homemade eggs salad salad. With the perfect balance of creamy-crunchy texture and a light-but-rich lemon herb dressing, you'll never believe you can whip up this homemade egg salad with celery and dill in 15 minutes flat.
ServingSuggestions: Toasted Sandwich Bread or Rolls,Butter Lettuce, and Sliced Tomatoes or Crackers
Instructions
Make Dressing: To a small mixing bowl, add the mayonnaise, all but 1 heaping tablespoon of the sliced chives, lemon zest, lemon juice, Dijon mustard, paprika, cayenne, 1 teaspoon kosher salt, heaping ¼ teaspoon ground black pepper, and sugar if using. Use a whisk to stir the ingredients together until you’ve created a smooth, creamy dressing. Then, set the dressing aside.
Prep Eggs: Place the peeled and chilled hard boiled eggs onto a clean work surface and use a sharp Chef’s knife to chop the eggs into large ½-inch pieces. Then, place all the chopped eggs into a large mixing bowl.
Start the Egg Salad: To the large bowl with the chopped eggs, add the remaining tablespoon of snipped chives, all the diced celery, finely chopped scallions, and minced dill.Add Dressing to Taste: Add 2/3 of the dressing to the ingredients in the bowl. Then, use a rubber spatula or kitchen spoon to stir the ingredients together until you’ve created a harmonious egg salad filling. If you prefer a creamier egg salad, add more of the dressing to suit your personal taste.
Optional – Chill: Cover the bowl of herb egg salad with plastic wrap and place into the fridge. Let the egg salad chill for 20 to 30 minutes.
Taste and Adjust: Use a spoon to taste the egg salad and adjust the flavor profile as you see fit – adding more salt and pepper for overall flavor, lemon juice for acidity, zest for brightness, herbs for freshness, and dressing for creaminess.
Serve and Enjoy: Garnish the egg salad with more fresh herbs and fresh cracked black pepper. Serve with crackers or dollop the egg salad onto toasted sandwich bread, rolls, or croissants with lettuce and tomato.
Notes
Storage: Store any leftovers in an airtight container in the fridge for up to 3 to 5 days, depending upon the freshness of your eggs.
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Recipe Serves: 6 to 8
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.