Perfect Boiled Egg Batch and Classic Egg Salad Recipe
Master the art of boiling eggs and transform them into a creamy, tangy egg salad. This recipe guides you through achieving the perfect yolk consistency and offers versatile serving suggestions. With simple ingredients and easy steps, it’s ideal for breakfast, lunch, or a quick snack. Perfect for meal prep and customizable to your taste preferences.
Ingredients
- 6 l arge eggs
- 4 cups water
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 tsp black pepper
- 1 tsp paprika optional, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Add vinegar and salt. Bring to a boil, cover, and remove from heat. Let sit for 12 minutes. Transfer eggs to an ice bath and cool completely.
- Peel and chop eggs. In a bowl, mix mayonnaise, Dijon mustard, dill, lemon juice, salt, and pepper. Add chopped eggs, celery, and red onion. Gently fold to combine.
- Serve on bread, crackers, or greens. Garnish with paprika if desired.