Egg Salad
A creamy egg salad balanced with fresh dill, Dijon mustard, and a touch of lemon. Light, flavorful, and not overly heavy, it’s a clean take on a classic that works for sandwiches, wraps, or simple plates.
Servings: 3
Ingredients:
- 6 eggs, hard-boiled, chilled, and peeled
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 celery stick, finely diced
- 1 tbsp fresh dill, finely chopped
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
Method:
Start Cooking- Chop the hard-boiled eggs into small pieces.
- In a bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add chopped eggs, celery, and dill.
- Season with paprika, salt, and black pepper.
- Fold gently until creamy but still slightly chunky.
- Taste and adjust salt or lemon if needed. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Chop eggs to your preferred texture, slightly chunky gives the best bite.
- Start with less salt, Dijon and mayo already add seasoning.
- Use fresh lemon juice, it keeps the flavor bright.
- Let it rest 15–20 minutes before serving for better balance.
- Add mayo gradually if you want it creamier.
- Add chopped pickles for a tangy, deli-style version.
- Add a dash of hot sauce for heat.
- Swap dill for parsley for a milder flavor.
- Add scallions for a sharper bite.
- Increase mayo for a richer, creamier texture.
- Add extra herbs for a more pronounced fresh flavor.
- Serve on toasted bread, croissants, or sandwiches.
- Spoon into lettuce wraps for a lighter option.
- Pair with sliced tomatoes or cucumbers.
- Great for quick lunches, picnics, or meal prep.
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Nutrition:
Calories: 258 kcal | Carbohydrates: 1 g | Protein: 12 g | Fat: 23 g | Saturated Fat: 5 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 336 mg | Sodium: 310 mg | Potassium: 153 mg | Fiber: 0.4 g | Sugar: 1 g | Vitamin A: 672 IU | Vitamin C: 1 mg | Calcium: 56 mg | Iron: 2 mg
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Egg salad sandwich
WHY WE LOVE IT
Simple ingredients come together into something deeply satisfying. The combination of creamy eggs and soft bread creates a familiar, comforting bite that works any time of day, from quick lunches to easy dinners.
A LITTLE STORY
Egg salad sandwiches became popular in the early 20th century, especially in American delis and lunch counters. They were an affordable and practical way to turn boiled eggs into a filling meal, often packed for work or school. Over time, they became a staple of home kitchens.
DID YOU KNOW?
Egg salad sandwiches are one of the classic “tea sandwiches,” traditionally served in small portions with crusts removed. They are also a great way to use leftover hard-boiled eggs, making them both economical and efficient.