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A bowl of fresh, creamy egg salad ready to be served.

Best way to grow the perfect 7 egg salad

This recipe will guide you through making a perfect egg salad, focusing on ideal egg preparation and a flavorful dressing for a delightful and easy meal. It is perfect for sandwiches or a light lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Saucepan
  • Ice bath (large bowl with ice and water)
  • Medium mixing bowl
  • Whisk

Method
 

Preparation
  1. Place eggs in a saucepan, cover with water, and bring to a rolling boil over high heat, then remove from heat and let stand for 10-12 minutes.
  2. Drain the hot water and immediately transfer the eggs to an ice bath for 5 minutes to stop cooking and cool them completely.
  3. Once cooled, peel the eggs and chop them into desired pieces, either fine or coarse, according to your preference.
  4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper to create the dressing.
  5. Add the chopped eggs, celery, red onion, and fresh dill to the bowl with the dressing, and gently fold until all ingredients are evenly coated.
  6. Taste and adjust seasonings as needed, then serve immediately or chill in the refrigerator for at least 30 minutes for best flavor.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the egg salad. Ensure eggs are perfectly chilled before peeling for easier removal of shells and a smoother texture. This recipe can be easily scaled up or down depending on how many servings you need; simply adjust ingredient quantities proportionally.