Top Rated Egg Salad Recipe
*~ CULINARY ARTS ALERT ~*
As we head full speed towards spring, we look back at the hard-boiled eggs piled up from Easter and dive into the culinary arts with this top egg salad recipe!
Ingredients
8 large hard-boiled eggs (because scrambled eggs would just be weird here)
½ cup mayonnaise (the glue that holds this masterpiece together)
1½ teaspoons yellow mustard (for that tangy kick)
1 green onion, thinly sliced (because plain onions are just too dramatic)
1 rib of celery, finely diced (adds crunch without judgment)
2 teaspoons fresh dill (optional, but fancy)
Salt and black pepper to taste (because bland food is a crime)
Instructions
Boil the Eggs: Start by boiling your eggs. If you’re feeling adventurous, try peeling them without losing your sanity. Pro tip: Older eggs peel easier—just like people, they mellow with age.
Mash the Yolks: Separate the yolks from the whites. Mash the yolks with mayonnaise, mustard, and a pinch of salt and pepper until smooth. Think of it as a spa day for the yolks.
Chop the Whites: Finely chop the egg whites. They’re the supporting cast in this egg salad drama.
Mix It Up: Combine the yolks, whites, green onion, celery, and dill in a bowl. Stir until everything is mingling nicely—like a party where everyone actually gets along.
Taste Test: Adjust the seasoning. If it’s too bland, add more salt. If it’s too salty, well…you’re stuck with it.
Serve: Scoop it onto bread, crackers, or lettuce wraps. Or eat it straight from the bowl—no judgment here.
This recipe is egg-cellent for lunch, picnics, or midnight snacking. And, if you’re lucky you will use up all of those Easter eggs by Memorial Day!
