Egg Salad
This is a quick, flavorful recipe that tastes very similar to how I make deviled eggs, but is less complex to put together. I typically use this as a side dish, on sandwiches, and rolled in tortillas as a kind of breakfast burrito. In either case, mixing in some crispy bacon pieces is a welcome addition. I do not usually keep fresh dill or celery around, but it tastes fine with dried dill and celery seed.
Timings
Prep: 5 minutes
Cook: 10 minutes
Wait: 20 minutes
Total: 35 minutes
Ingredients
- 6 eggs
- 4C water (or enough to fill a pot enough to fully submerge six eggs)
- 1/2t salt
- 1/2t black pepper
- 1/2t paprika
- 1/4C mayonnaise
- 1T Dijon mustard
- 1 1/4t distilled white vinegar
- 1T chives, finely chopped
- 1T fresh dill, finely chopped (or 1t dried dill weed)
- 1 stalk celery, finely chopped (or 1t dried celery seed)
Steps
- In a small pot, bring the water to a boil. Carefully add the eggs and reduce the heat to maintain a slow simmer. Cook 13 minutes. Drain the water then rinse the eggs in cold water a few times, and once cool to the touch, add some ice cubes. Let chill about 5 minutes. (The cold bath is not needed and the eggs may be cooked in advance and cooled in the refrigerator.)
- Crack the eggs on the top and bottom, then gently roll in your hands to crack the shell. It should then peel off easily. Rinse the peeled eggs and set aside.
- Remove two of the yolks by carefully slicing around the egg just to the yolk then peeling off the whites.
- Crumble the two reserved yolks in a small bowl. Add the mayonnaise, mustard, chives, dill, vinegar, salt, pepper, paprika, and celery. Mix well and smooth things out.
- Dice the whole eggs and the whites of the eggs where the yolk was removed and add to the bowl. I do this by placing a wire rack with a small grid pattern (about 1/2in squares) and pushing the eggs through it into the bowl. Carefully fold the ingredients together making sure things are fully coated, but without breaking down the diced eggs too much.