Recipe for lemon-dill egg salad
Eggs, Miracle Whip, black pepper: that's been my absolutely-perfect egg salad formula for decades. Until now. I can't explain what drove me out of my comfort zone last weekend, but I woke up with a need to have not just any egg salad, but this one. I put some eggs on to boil, padded out into the herb garden in my pajamas to harvest dill and parsley, and zested the single lemon sitting on the counter top. A few more ingredients from the pantry brought everything together, and voila! New and improved, absolutely-perfect lemon-dill egg salad. I'm planning to make this my favorite for the next few decades. It's that good.
Lemon-dill egg salad
4 large eggs
2 Tbsp mayonnaise (Hellmanns, or homemade)
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1 tsp chopped fresh dill weed
1 tsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper
1/4 cup chopped celery (1 large stalk)
Place the eggs in a sauce pan, and cover by 1 inch with cold water. Bring to a boil over high heat. As soon as the water boils, cover the pot and remove from heat. Let sit for 13 minutes. Drain, soak in cold water until the eggs are cool enough to handle, and peel. Set aside.
In a mixing bowl, stir together the mayonnaise, mustard, lemon zest, dill, parsley and black pepper. Toss in the celery and the eggs. Use a fork to break the eggs up into rough pieces, and stir all ingredients together until well combined.
Serve immediately, or refrigerate until ready to serve. Can be made up to a day ahead.
Other recipes that use these pantry ingredients:
Curried egg salad, from 101 Cookbooks
Jalapeño egg salad, from Homesick Texan
Bacon and avocado egg salad, from Food Renegade
Egg salad quesadillas, from Kalyn's Kitchen
Confetti egg salad with olives, pimentos, salami, scallions, and parsley, from Farmgirl Fare