Tangy Dill Egg Salad

Tangy Dill Egg Salad is a refreshing twist on the classic, featuring a zesty blend of herbs and spices perfect for a light lunch or dinner. This creamy dish combines hard-boiled eggs with a vibrant mix of dill, mustard, and celery, offering a delightful balance of flavors.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

8 large eggs

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 tablespoons fresh dill, chopped

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

2. Drain the eggs and transfer to a bowl of ice water to cool. Once cooled, peel and chop the eggs.

3. In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, dill, celery, red onion, salt, pepper, and paprika.

4. Gently fold in the chopped eggs until well coated with the dressing.

5. Adjust seasoning to taste and serve chilled or at room temperature.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Egg salad is best enjoyed cold, so reheating is not recommended.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.