Ingredients
Eggs
- 8 hard-boiled eggs
Salad Mixture
- 3/4 cup light mayonnaise (full fat can also be used)
- 1 celery stalk, diced small
- 1 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover completely with water. Bring to a rolling boil, then turn off the heat and cover the pan. Let sit undisturbed for 12 minutes.
- Cool and Peel: Transfer eggs to a bowl of ice water for 5 minutes to cool. Peel the eggs carefully once cooled.
- Prepare Egg Components: Separate the egg yolks from the whites. Chop the egg whites into small pieces and set aside.
- Make the Dressing: In a small bowl, whisk together the egg yolks, mayonnaise, diced celery, dill weed, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until smooth and creamy. Taste and adjust seasoning as needed.
- Combine: Stir the chopped egg whites into the yolk and mayonnaise mixture until evenly combined.
- Serve: Spoon the egg salad onto buns or bread with lettuce and sliced tomatoes, then enjoy your sandwich!
Notes
- Use fresh eggs for best results when hard boiling.
- Light mayonnaise reduces calories, but full fat mayonnaise adds richness.
- Adjust salt and spices according to personal taste.
- Egg salad can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
