Egg Salad
I love the spring because of the amazing fresh ingredients we have access to. Fresh dill is one of my favorite herbs and seems hard to come by during winter months. I have also failed miserably at trying to grow it each year. I’m sticking to store-bought dill, but I’m keeping it fresh as much as I can!
Dried dill is not ideal for this recipe. The freshness and brightness that fresh dill brings is just unmatched. While you can replace fresh dill for dried dill in other recipes like Jen’s Veggie Dip, it’s best if you stick to fresh for egg salad.
Whip this up, slather it on soft fresh bread and enjoy!
Egg Salad
Ingredients
- 1 dozen eggs boiled and chopped coarsely
- 1 small red onion, chopped
- 4 celery stalks, chopped
- 1 good handful of fresh dill, finely chopped
- 1 cup mayo
- 1/4 cup Dijon mustard
- 1 lemon, juiced
- 1 teaspoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Instructions
- Start by making the dressing. Combine dill, mayonnaise, Dijon, lemon juice and seasoning in a small bowl. Set aside.
- In a large bowl lightly toss eggs, onion, and celery. Pour dressing over eggs and veggies and light fold until evenly coated.
- Eat as a sandwich or with crackers.
- Store refrigerated in an airtight container.
Notes:
This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!
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