Creamy Egg Salad
Quick and easy creamy egg salad with celery onion and dill. Brings me right back to grandma's house.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 knife
- 1 serving platter
- 1 large pot
Ingredients
- 8 eggs
- ¼ cup celery finely chopped
- ¼ cup white onion finely chopped
- 2 TBSP dill finely chopped
- ½ cup mayonnaise
- 2 TBSP dijon mustard
- ½ tsp paprika
- ½ tsp celery salt
- ¼ tsp black ground pepper
- 1 TBSP sweet pickles finely diced
Instructions
- Start by hard boiling your eggs. Place 10 eggs in a large pot in cold water. Bring to a boil, cover, and remove from heat. Let them steam in the hot water for 8 minutes. Drain water and place eggs in cold water to stop the cooking process. Set aside while you prepare the rest.
- Prepare dressing in a mixing bowl. Add mayonnaise, dijon mustard, parika, celery salt, and ground pepper.
- Finely dice onion, celery, and dill and add to the dressing.
- Peel cooled eggs and roughly chop. Add to the dressing and mix.
- Place in refrigerator to merry for a minimum of 30 minutes before serving.