Behold, the quintessential American comfort food, the Egg Salad! This version isn’t just good—it’s the OMG Best Egg Salad Recipe! Why is that, you ask? Just think of the creamiest, dreamiest, yummiest egg salad you’ve ever tasted… this one’s even better! 😋
Egg salad is a timeless dish that can be enjoyed in so many ways. Whether it’s the star of a sandwich, served over crisp lettuce leaves, or spooned onto toasted crusty bread, it’s one tasty treat that never disappoints.
The Secret’s in the Eggs! 🥚
And no, not all eggs are created equal when it comes to egg salad. The secret to the “OMG-ness” of this recipe is the use of farm-fresh eggs. These golden gems offer a richer, deeper flavor that can make anyone go “OMG!”
Tip: The fresher the eggs, the better the flavor. So try sourcing eggs from a local farmer’s market or organic food store.
Mayonnaise Matters 💁♀️
What’s egg salad without mayonnaise? But hold on, we’re not just talking about any old mayo. This recipe calls for high-quality, full-fat mayo to make sure your egg salad is as creamy and flavorful as possible.
Tip: Always opt for full-fat mayonnaise. Light versions or substitutes just won’t cut it when it comes to flavor!
Not Just Eggs and Mayo 🌿
Although eggs and mayonnaise are the heart of this recipe, the addition of other ingredients like mustard, dill, and the ever-essential salt and pepper elevate it to its OMG status. It’s all about that balance of creaminess, tanginess, and a hint of freshness.
Tip: Fresh dill really makes a difference. If possible, avoid dried dill and go for fresh. The flavor is incomparable.
OMG Best Egg Salad RecipeCourse: LunchCuisine: American
This isn’t just any egg salad—it’s the creamiest, dreamiest, yummiest egg salad that will make you say OMG! Perfect for sandwiches, salads, or spooned onto toasted crusty bread.
6 farm-fresh eggs
1/3 cup full-fat mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh dill, chopped
Salt and pepper, to taste
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove the pot from heat, cover, and let it stand for 12 minutes.
- Drain the eggs and transfer to a bowl of ice water. Let them cool completely.
- Peel the eggs and chop them coarsely.
- In a bowl, combine mayonnaise, Dijon mustard, fresh dill, salt, and pepper.
- Add the chopped eggs to the bowl and gently mix until well coated with the mayo mixture.
- Egg salad is best served fresh, but it can be refrigerated in an airtight container for up to 3 days.
- Try adding chopped celery or green onions for added crunch and flavor.
Q: How long can I store egg salad in the fridge?
A: Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I add other ingredients to this egg salad?
A: Yes, you can add other ingredients such as celery, green onions, or even a bit of sweet pickle relish to change up the flavors.
Q: Can I use low-fat mayonnaise for this recipe?
A: While you can use low-fat mayonnaise, full-fat mayonnaise gives the egg salad a richer, creamier flavor and texture.
Q: Can I replace the dill with another herb?
A: Yes, you can replace the dill with other fresh herbs like parsley or chives, depending on your taste preference.