Recipe Background
Egg salad mixes creamy, crunchy, and spicy elements for versatile enjoyment.
Egg salad holds a special place in many culinary hearts, effortlessly bridging breakfast, lunch, or even the quick snack. The combination of creamy mayonnaise and sharp Dijon mustard creates a rich base, while fresh dill and lemon zest offer a brightness that lifts the whole dish. Crumbling the perfectly cooked eggs ensures a mix of textures—soft yet firm—providing a comforting mouthfeel with each bite. Meanwhile, the paprika and hot sauce introduce just a hint of spice, making the flavors pop.
Celery and scallions lend a welcome crunch, perfectly contrasting the smoothness of the eggs and dressing. Their fresh, slightly peppery notes add depth and complexity, making each forkful a delight. For the best results, remember to gently fold the ingredients rather than stir vigorously—this keeps the eggs from turning into mush, preserving that delightful blend of textures.
As it sits in the fridge, the flavors meld wonderfully together. Chill time allows the salad to become one cohesive mix, making it even more enjoyable. Whether spooned onto crisp lettuce or sandwiched between slices of good bread, this egg salad is ready to win over taste buds and hearts alike.
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill chopped
- 1 teaspoon lemon zest
- 2 teaspoons fresh-squeezed lemon juice
- 1 teaspoon seasoned salt plus more, to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper plus more, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon hot sauce
- 8 eggs hard-boiled and peeled
- 2 small stalks celery finely diced
- 4 scallions chopped
Directions
- Whisk together the mayonnaise, the Dijon mustard, the dill, the lemon zest, the lemon juice, 1 teaspoon of the salt, the sugar, 1/2 teaspoon of the pepper, the paprika, and the hot sauce in a bowl.
- Coarsely crumble the eggs into the mayonnaise mixture and gently fold together using a spatula.
- Fold in the celery and the scallions.
- Taste the salad for seasoning and adjust using more of the seasoned salt and the pepper.
- Tightly cover and refrigerate the bowl until chilled, at least 1 hour and up to 3 hours.
- Stir the salad and taste again for seasoning, using more of the seasoned salt and the pepper if needed.
- Serve.
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