Classic Egg Salad Recipe
This classic egg salad is delicious on top of a salad, serve in a lettuce cup or eaten right out of the bowl.
BREAKFAST, DINNER, LUNCH, salad + dressing, sides
American, gluten free, low carb + keto, vegetarian
finely diced red onion
finely diced celery
finely diced radish
fresh chopped dill
salt and pepper to taste
Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath. Once the eggs are cool enough to handle, peel off the shells.
Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
Slice the remaining eggs in half, and chop up with the yolks.
Place the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt and pepper. Gently stir everything together.
Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.
*If you want to lighten up this recipe, use plain greek yogurt in place of the mayo.