Easy Dinner Recipe Of The Week ~ Egg Salad

This classic Southern Egg Salad is so good on bread, crackers, or your favorite salad greens.

Egg Salad
Makes about 3½ cups
  • 8 hard-cooked eggs, peeled and halved lengthwise
  • ¼ cup finely chopped celery
  • 1½ tablespoons chopped green onion
  • 1½ tablespoons chopped fresh dill
  • 6 tablespoons light mayonnaise
  • 1½ tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Pinch garlic powder
  1. Separate egg yolks and whites; place in separate bowls. Using a pastry blender, cut egg whites into fine pieces. Stir in celery, green onion, and dill.
  2. Using a fork, mash together egg yolks, mayonnaise, mustard, salt, pepper, and garlic powder until almost smooth. Stir yolk mixture into white mixture until well combined. Cover refrigerate until cold before serving, about 4 hours, or for up to 3 days.
Kitchen Tip: Unpeeled cooked eggs can be refrigerated for up to 2 days. Peeled hard-cooked eggs are also available in the dairy section of most grocery stores.
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