The Best Egg Salad Recipe Ever Proves Simple Is Best (5 Ingredients) by Ann Marie G. Halstead
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Egg salad is a delicious lunch or dinner, especially during the warmer months. Put this dill egg salad recipe into a round mold, add a sprig of fresh dill and you have a fancy lunch or light dinner. We won't tell anyone how easy it was to make.
All you need to make this creamy egg salad recipe is hard-boiled eggs, fresh dill (check out the health benefits of fresh dill), green onions (check out the health benefits of green onions), mayonnaise and mustard. Simple, right? Mix all the ingredients together, season with salt and black pepper, and pop it into the fridge until you're ready to eat.
If you don't like peeling hard-boiled eggs, cook the eggs in an Instant Pot®. The shells almost fall off! Here's how to cook eggs in an Instant Pot.
This high-protein, low-sodium egg salad recipe is also great on a sandwich, of course, or served over lettuce. Make a batch and use it to prepare your lunch box or put it into your kid's lunch box for a change of pace from ham and cheese or peanut butter.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes ( if you need to boil eggs)
Total Time: 15 minutes
Servings: 4
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1 tablespoon fresh minced dill
- 2 green onions, chopped
- 1/4 - 1/3 cup mayonnaise
- 1 teaspoon mustard
Here's how to make it:
- Combine all the ingredients in a bowl. Start with 1/4 cup mayonnaise and keep adding until it reaches your desired consistency. Season with salt and pepper. (If you're not big on dill, use thyme, parsley or your favorite fresh herb.)
- Refrigerate until ready to serve. This recipe can easily be doubled. Store the egg salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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