The Perfect Egg Salad
Public service announcement... We have nailed the perfect egg salad recipe and we are so darn excited to share it with you!
Servings: 6 people
Ingredients
- 12 large eggs
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/4 cup celery finely chopped, or dill pickles
- 1/3 cup whole egg mayonnaise or Japanese mayo
- 2 tablespoons dijon mustard
- 1 tablespoon horseradish
- 3 tablespoons fresh dill finely chopped
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 pinch paprika
Instructions
- Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
- Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
- Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
- Peel eggs and chop into quarters.
- Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
- Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.
Notes
Tip: If you're preparing your salad the day before, hold off until the day of to add your dressing to prevent the salad from becoming watery.
Nutrition
Calories: 233kcal | Carbohydrates: 2g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 377mg | Sodium: 678mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 694IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg