cateory: salads
Egg Salad
Reviews: 198
Ingredients:
- 1⁄2 cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)
- 2 tablespoons prepared white horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped dill fronds or 11⁄2 teaspoons dried dill
- 1 medium shallot, minced
- 1 celery rib, minced
- 1 small dill pickle, minced
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon salt
- 8 cooled, hard-cooked large eggs
How to make
Egg Salad
Egg Salad
- Whisk the mayonnaise, horseradish, mustard, dill, shallot, celery, pickle, pepper, and salt in a medium bowl.
- Peel the eggs, roughly chop them, and stir gently into the mayonnaise mixture.
- To store: Cover and refrigerate for up to 2 days.
- Variations: Substitute tarragon leaves for the dill. Substitute 2 tablespoons corn relish or 1 tablespoon hot chowchow for the dill pickle.
Comments for
Egg Salad
Egg Salad
You may also like:
