This is the most simple but delicious egg salad recipe. I am a true “egg-head”… meaning I could eat eggs with anything, on anything, for anything at anytime. Literally. So mastering a quick egg salad was a must and came pretty dang naturally! This one is packed with dill, one of my ALL time favorite herbs. If it isn’t one of yours, feel free to cut down the amount or add your favorite fresh herb!

Recipe by: The Culinary Nest

MAKES

2-3 servings

Prep Time: 20 minutes

Total Time: 25 minutes

INGREDIENTS

6 eggs, hardboiled

1 celery stalk, finely diced

1/2 cup Hellman’s mayo

1 tablespoon yellow mustard

1 tablespoon fresh dish OR 2 teaspoons dried dill

Salt & Pepper

METHOD

• Hardboiling the eggs: Place 6 eggs in a medium sized pot (large enough so they all lay in a singe layer on the bottom) and cover with room temperature water. Place the pot on the stove and turn the heat to medium high until boiling. Once boiling, cover with a lid and turn the burner completely off, leaving the pot on the hot burner. Set a timer for 10 minutes. Remove from heat, drain the water, and hold the pot under cold water filling it until the pot is no longer warm and the eggs are submerged in cold water. Add a large cup of ice and let chill for 10-15 minutes. Peel the eggs, rinse under water to ensure no shell is leftover, and dice into a size of your liking (I prefer a nice chunky salad for texture).

• In a medium bowl, combine the eggs, diced celery, mayo, mustard, dill, salt & pepper and mix until well combined. Add more mayo if the texture seems too dry. Taste for seasoning and add more salt or pepper if needed.

• Toast up some bread, make a sandwich with some chopped fresh lettuce, or simply scoop onto a lettuce leaf and enjoy!