Egg Salad

Classic Egg Salad blends perfectly cooked eggs with creamy mayonnaise, crunchy veggies, and an ideal mix of seasonings.

Why You Should Try This Recipe:

- Made in one bowl so clean up is a breeze - A delicious classic  - Versatile recipe that can be enjoyed in many different ways

Key Ingredients:

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celery - dill - green onion  mayo - onion powder  eggs - garlic powder  smoked paprika

Let's make it!

Once you’ve made this tasty and simple egg salad recipe, you’ll be hooked.

1

Cook the eggs using your preferred method. (I like to steam the eggs). Be careful not to overcook them.

2

Follow the cooking with an ice bath. This makes them super easy to peel.

3

Peel the eggs, then slice them all in half. Separate the yolks from the whites. Dice the whites into small, bite-sized pieces and set aside.

4

Mash the yolks with a fork in a medium bowl.

5

In the bowl with the yolks, add the mayonnaise, Dijon mustard, onion powder, garlic powder, paprika, salt, and pepper. Add the green onion, celery, and dill, and mix everything together until you have a smooth and creamy mixture.

6

Fold the chopped egg whites into the yolk mixture until everything is well combined. Transfer the egg salad to a serving dish and sprinkle the top with paprika, extra fresh dill, and green onion.

7

The egg salad can be served immediately, but it also gets even better if you let it chill in the fridge for an hour or so to let the flavors meld together. It's delicious served on top of a bed of lettuce, as a sandwich filling, or with crackers as a snack.

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for more recipes visit littlesunnykitchen.com

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