Egg Salad
Perfectly cooked hard boiled eggs, crunchy celery, briny cornichons, and fresh dill are the stars of the show for this egg salad. It's flavorful, creamy, and full of texture.
Ingredients
- 12 large hard boiled eggs
- 1/2 cup chopped celery
- 1/2 cup sliced scallions
- 2 tbsp chopped cornichons
- 2 tbsp fresh dill chopped
- 6 tbsp mayonnaise
- 2 tsp dijon mustard
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Roughly chop the hard boiled eggs, then mix with the remaining ingredients. Taste and make any necessary seasoning adjustments.
- Enjoy right away, or chill in the fridge for an hour before serving. Then enjoy on crackers or in sandwiches, if desired.
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days. After that, the flavor really deteriorates, though it should still be safe to eat for another 2 days.
Make-ahead sandwiches: If you want to prepare sandwiches in advance, place a dry piece of butter lettuce on the inside of each slice of bread, then put your filling in the middle. This will keep the bread dry, so you can make sandwiches ahead of time (like the night before) and store it in the fridge to grab and go the next day.
Freezing: Not recommended.
Nutrition
Calories: 337kcal, Carbohydrates: 2g, Protein: 17g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 499mg, Sodium: 650mg, Potassium: 249mg, Sugar: 1g, Vitamin A: 925IU, Vitamin C: 2.7mg, Calcium: 88mg, Iron: 2.5mg