Easy Egg Salad Recipe

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 Tbsp yellow mustard or Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp granulated garlic
• 1/2 tsp dry dill weed (OR 1 teaspoon chopped fresh dill weed)
• 1/2 cup finely diced celery
• 1/2 cup finely chopped green onion
• 1/4 cup chopped dill pickles OR sweet pickle relish
• rolls, croissants or bread for serving

Instructions

1. 1

   Place eggs in a large saucepan in a single layer and cover with cold water. Bring to a rolling boil for 2 minutes, then cover with a lid and turn off the heat. Let stand for 10-15 minutes.

2. 2

   Meanwhile, in a medium size mixing bowl whisk together mayonnaise, mustard, salt, black pepper, granulated garlic and dill.

3. 3

   Drain eggs and run under cold water. Once they've cooled enough to easily handle, peel and slice in half lengthwise.

4. 4

   Use a spoon to remove egg yolks to a shallow bowl or plate. Mash egg yolks with a fork.

5. 5

   Finely chop egg whites using a sharp knife. Transfer yolks and whites to the medium bowl. Add celery, green onion and dill pickles (or relish). Stir to combine.

6. 6

   Taste and adjust salt and pepper. Cover and cool completely for at least 2-4 hours then enjoy on bread, croissants or rolls.