Photo: Chunky Egg Salad Recipe
Ingredients
- 1/2 medium red onion, chopped
- 12 large eggs
- 1 stalk celery (with leaves), chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain mustard
- 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
Directions
In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
- Copyright 2000 Television Food Network, G.P. All rights reserved
Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams
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By lilac_bloom
on May 09, 2013
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Egg salad perfection! The first bite was a little confusing. Having only ever eaten egg salad made with eggs, mayo, salt, and pepper, I was expecting a different taste. The second bite was AWESOME! This recipe has caused me to reconsider egg salad as a weekly option, rather than an "after Easter to use up the hard boiled eggs" option. My husband and I are going to try the sauce portion of the recipe with potatoes for a scrumptious potato salad, we hope. I can't wait! :
By tulip-kis
Midland, TX
on April 23, 2013
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Delicious and easy!!!!! I had everything but the lemon juice, but still was great! I
By AngelaHem
Illinois
on March 23, 2013
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This was delicious! Mine was not too salty. You must use specifically kosher salt. I agree with the other comments about not rating this recipe based on individual salt preference. It was a very good combination of ingredients. I would make this again.
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