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Pioneer Woman Egg Salad

A creamy, flavorful egg salad that is perfect for summer picnics and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1/4 cup finely chopped celery
  • Salt and pepper to taste

Equipment

  • Medium saucepan
  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Place the eggs in a medium saucepan and cover them with cold water.
  2. Bring the water to a boil over high heat.
  3. Once boiling, reduce heat to low and let simmer for about 10 minutes.
  4. Remove the saucepan from heat and transfer eggs to an ice bath.
  5. After a few minutes in the ice bath, peel the eggs under running water.
  6. Roughly chop the peeled eggs and place them in a mixing bowl.
  7. Add mayonnaise, Dijon mustard, dill, and celery to the bowl.
  8. Sprinkle with salt and pepper to taste, and mix until well combined.
  9. Let the egg salad chill in the refrigerator for at least 30 minutes before serving.

Notes

This egg salad is versatile and can be served on bread, crackers, or in lettuce wraps.