Get ready for a refreshing twist on a classic favorite with our Tangy Dill Egg Salad. This recipe combines the zesty punch of fresh dill and lemon with the creamy texture of perfectly cooked eggs, making it an ideal choice for a quick lunch or a light dinner.
Eggs are the star of this dish, providing a rich and satisfying base. Cooking them just right ensures they blend smoothly with the dressing. Mayonnaise adds creaminess and binds the salad together. A dollop of Dijon mustard gives a subtle heat and depth of flavor. The lemon juice brightens everything up, while fresh dill adds a fragrant, herby note that’s unmistakably fresh. Celery and red onion add crunch and a hint of spice, respectively. The blend of salt, pepper, and paprika rounds off the flavors perfectly.
This Tangy Dill Egg Salad is versatile. Serve it on a bed of mixed greens for a light lunch, or scoop it onto crusty bread for a hearty sandwich. It's also delightful atop crackers as an appetizer or alongside grilled chicken for a fuller meal.
First, place your eggs in a saucepan and cover them with water. This is key to perfectly cooked eggs, so don't skip covering them completely! Set the pot over medium-high heat until it reaches a boil. Once boiling, cover the pot, remove it from the heat, and let it sit for 10 minutes. This method ensures the eggs are cooked just right without any guesswork.
After the eggs have cooked, drain them and transfer them to a bowl of ice water. This quick chill not only stops the cooking process but also makes peeling a breeze. Once they're cool enough to handle, peel them gently and chop them into bite-sized pieces.
Now, grab a large bowl and mix together the mayonnaise, Dijon mustard, and lemon juice. Stir in the dill, celery, and red onion. Add a pinch of salt, a dash of pepper, and the paprika. Give it all a good mix until it looks well combined.
Finally, gently fold in your chopped eggs. You want every piece to be coated in that creamy, tangy goodness. Taste your masterpiece and adjust the seasoning if needed. Serve chilled or at room temperature — both ways are delicious!
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