Easy Egg Salad

This recipe for Easy Egg Salad combines all the flavors and creamy texture of classic egg salad with a fresh dill and lemony twist.

PREP 10

COOK 10

TOTAL 20

Ingredients

Instructions

HOW TO MAKE PERFECT HARD BOILED EGGS

Add the eggs to a saucepan and pour just enough cold water to cover the eggs. Add in a splash of white vinegar and a pinch of salt.
Bring to a boil, turn the heat down to a simmer for 10 minutes. After the 10 minutes, transfer the eggs to a bowl with cold water and let them sit for 10 minutes before peeling.
This method is pretty foolproof and works every single time. Gently tap them on the counter and roll under your hand to break up the shells. The shells will peel off easily, so you end up with perfectly cooked hard boiled eggs that are nice and smooth.

TO MAKE THE EGG SALAD DRESSING

Add the mayonnaise, sour cream, dijon mustard, garlic, smoked paprika, lemon juice and zest, salt and pepper to a small mixing bowl.
Whisk to combine, then set aside.

TO MAKE THE EGG SALAD

Chop the eggs into small pieces. Exactly how small you go is entirely up to you.
Add them to a mixing bowl along with the red onion, fresh parsley, dill and dressing.
Mix everything together until well combined. Serve on your favorite bread (Keto friendly if on Keto), wraps or lettuce cups.

Recipe Notes

The sour cream adds a hint of tanginess, but if you don't have any on hand, you can substitute with more mayonnaise.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course

Cuisine American

Calories 293kcal