I’ve always been a fan of eggs. Period. All kinds. (well omelets aren’t my jam, but everything else is awesome). When summer rolls around, I don’t know why but I think of egg salad. I used to spend a lot of time at the lake, and you can take a loaf of bread and tupperware container of egg salad – toss it in the cooler – and instant yum on the boat.
It just warmed up here in KC, and due to being pregnant I am missing my eggs benedict, runny fried or poached eggs, and all that eggy delicousness. I am excited to have my 2nd child – but man this time around giving up all those fun foods is WEARING on me. So I was really really CRAVING eggs, and egg salad popped in my head. So I made it. Cheap, Easy, Fast, Delicious…boom.
I’ll toast bread and smear some egg salad on it, take the salad to work with some crackers, or eat it plain (yes, yes I will). If you like deviled eggs or egg salad – you’ll love this recipe.
- 7 eggs
- 1 tbsp dried dill
- 1 tbsp fresh chopped parsley
- 2 stalks celery – chopped into very small dice
- 3/4 cup mayonnaise
- 1/4 cup mustard
- 1 tbsp fresh lemon juice
- Place eggs in a pot of cool water
- Place on stove and bring to boil.
- Once you see rolling bubbles, put on timer for 8 minutes.
- When timer goes off, remove from heat immediately and dump out the hot water/boiling water. Immediately run cold water over eggs. I usually run the cold water for about 30 – 45 seconds to ensure eggs have reduced significantly in temperature.
- Let sit in cold water for just a few minutes – you can get your celery and parsley chopped now.
- Peel eggs
- Chop eggs in half
- Place flat side down and then chop lengthwise and then crosswise – small dice
- Place chopped eggs into mixing bowl
- Add in chopped celery
- Add in dill and parsley
- Add in mayo and mustard
- Add 2 pinches of salt and 2 pinches of pepper
- With spatula, fold all ingredients together carefully
- Taste – add more of whatever ingredient you think it needs more of. I usually like more mayo and salt. Just follow your tastebuds!
- Refrigerate for at least 2 hours – to get really cold and let flavors meld.