Making Egg Salad From Scratch:
Egg Salad is a family favorite at my house, we whip up a batch every week! It is creamy, the perfect balance of flavors, and so satisfying! This is great if you have leftover eggs from Easter too! If you're starting from scratch, here is how we boil our eggs and they turn out perfect every single time! Start with your eggs in a large saucepan and cover with one inch of water. Bring to a boil then move the pan from the heat and cover with a tight fitting lid. Now, just let the eggs sit for 9-13 minutes, depending on if you want them a little softer or a little more cooked. Once your time is up, add the eggs immediately from the hot pan into a large bowl of ice water. Let them sit for a good 10 minutes before you peel. Peel your eggs, and then mash/chop them up to your preference! You can chop them into bigger pieces if you want a chunkier egg salad with more texture, or just mash away if you like it creamy! Now, the only non-optional ingredients in this recipe are the eggs, mayo, salt, and pepper. But, I'll give you some ideas of what we like best as far as additions and how you can customize to your own taste! This egg salad is so good served on homemade quick莳萝面包! If you're looking for other creamy salads for lunch try out ourCrab Salad也是，我的最爱！
Egg Salad Recipe Notes and Quick Tips!
- I love adding a teaspoon of lemon juice to my egg salad, it gives it a nice tang! But, the mustard adds good tang too. The lemon is optional and you can leave it out if you want!
- Egg salad can be stored in an airtight container in the fridge and should be eaten within 3-4 days for the best quality and flavor. I don't recommend freezing as it won't hold up well.
- 1茶匙Olive oil
- 1TablespoonDijon mustard
- 1Tablespoon莳萝津津乐道sweet relish, or capers
- ½茶匙Ground black pepper
- Dillchopped (for garnish)
Whisk the mayonnaise, olive oil, Dijon mustard, garlic powder, relish/capers,salt, ground black pepper, and paprika in a small bowl.
Fold in the diced hard-boiled eggs and chives.
Garnish with freshly chopped dill, if desired.