AuthorRita's Kitchen
RatingDifficultyBeginner

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Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 8 Eggs, hardboiled and cooled, peeled, and cut into pieces
 ½ cup Mayonaisse
 1 ½ tsp Mustard
 1 Green Onion, thinly sliced (or 2 tsp dried diced onions)
 1 Rib celery, finely diced
 2 tsp Fresh dill, finely chopped
 Ground Pepper, to taste
 ½ tsp Onion Salt

1

Hardboiling Eggs: I use this method for perfect hard boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

I place eggs in a larger sauce pan in cold water. Add a little salt if you wish. Bring them to a boil; cover and remove from the heat and let sit for 15-17 minutes (large eggs). Drain; run cold water over eggs; it will help them peel easier.

I also let my eggs sit out on the counter for a day prior to boiling them. This also helps the eggs peel easily.

2

Cut eggs in half. Remove yolks and chop whites.

3

Mash yolks with mayonnaise, mustard, onion, salt & pepper to taste until smooth and creamy.

I prefer to chill my egg salad prior to serving.

Serve on bread, crackers or over lettuce.

CategoryCuisineCooking Method

Ingredients

 8 Eggs, hardboiled and cooled, peeled, and cut into pieces
 ½ cup Mayonaisse
 1 ½ tsp Mustard
 1 Green Onion, thinly sliced (or 2 tsp dried diced onions)
 1 Rib celery, finely diced
 2 tsp Fresh dill, finely chopped
 Ground Pepper, to taste
 ½ tsp Onion Salt

Directions

1

Hardboiling Eggs: I use this method for perfect hard boiled eggs every time. They come out with tender cooked whites and creamy yellow middles (without a grey ring).

I place eggs in a larger sauce pan in cold water. Add a little salt if you wish. Bring them to a boil; cover and remove from the heat and let sit for 15-17 minutes (large eggs). Drain; run cold water over eggs; it will help them peel easier.

I also let my eggs sit out on the counter for a day prior to boiling them. This also helps the eggs peel easily.

2

Cut eggs in half. Remove yolks and chop whites.

3

Mash yolks with mayonnaise, mustard, onion, salt & pepper to taste until smooth and creamy.

I prefer to chill my egg salad prior to serving.

Serve on bread, crackers or over lettuce.

Egg Salad