I have found that people have a love/hate relationship with eggs. They either hate them or love them! And then there are people who can’t stand runny yolks or soft boiled eggs and on the other end there are some who can’t eat the whites because it’s tasteless or they can’t tolerate the texture. Which category do you come in? I come in the “can’t stand the runny egg yolk or soft boiled egg” category. I can eat hard boiled eggs, scrambled eggs and love omelettes! But I feel nauseas just thinking about breaking a half-fry egg’s yolk… eewwww! Because of this I don’t enjoy boiled eggs a lot! But this egg salad is an exception. I just love the flavors of fresh dill, the tanginess of lemon and dill pickle and the creaminess of the mayonnaise all mixed in with the chunky egg. It is smooth, it is creamy, flavorful and just the best! In my opinion, the best egg salad is made with simple ingredients. And this egg salad is my favorite!

Egg Salad with Dill leaves

Serves: 4

Ingredients:

• 6 hard boiled eggs

• 3 tbsp fresh dill leaves chopped/ 1 tsp dried dill leaves

• 2 tbsp chopped red onion

• 1 tbsp finely minced dill pickles

• 1 tbsp chopped jalapeño

• 1/2 tsp garlic powder

• Lemon & pepper powder- 1/2 tsp or 1 tsp of lemon juice/dill pickle brine

• 3 tbsp Mayonnaise

• 1 tbsp Dijon style mustard paste

• Salt & black pepper to taste

Method:

• How to boil the eggs perfectly- place eggs in a saucepan and cover with cold water. Bring water to a boil; cover and let it boil for 5 minutes. Remove the pan from heat and let it sit for 6-7 minutes. Remove the eggs from the hot water and run them under cold water. Peel and chop them.
• In a large bowl, combine the eggs, mayonnaise, mustard, dill leaves, chopped onion and dill pickles, lemon juice or brine and everything else. Mash well with a fork or a wooden spoon if you want a smooth and creamy egg salad. Keep it chunky if you prefer it.
• Refrigerate for atleast 30 minutes so that the flavors have had time to settle. You can also refrigerate overnight. This egg salad keeps well in the refrigerator for 3 days.
• Serve on bread as a sandwich or on lettuce leaves.

Enjoy!

Let me know how you liked my classic egg salad recipe in the comments below.

With love,

Leena 💕