This Egg Salad Recipe dresses the basic egg salad with dill, capers, green onions, celery and pickle juice. Bright, briny, crunchy and fresh, it's one of best egg salads you’ll ever try.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
6large eggsroom temperature (see notes)
¼cupmayonnaise
1tablespoonyellow mustard
2teaspoonscapersroughly chopped
1 1/2tablespoonspickle juice (see notes)
1/4teaspoonkosher saltplus a pinch or two more to taste
freshly ground black pepper
1/3cupdiced celery (from one large stalk)
1-2scallions,finely diced (see notes)
2tablespoonschopped fresh dill
kosher salt and freshly ground black pepperto taste
Instructions
Bring a medium saucepan of water to a boil. Lower to a simmer and carefully add the eggs (a skimmer makes this easier). Turn the heat back to medium high and set a timer for 11 minutes.
While the eggs are boiling fill a large bowl with cold water and ice. When the timer goes off, use a slotted spoon (or skimmer) to transfer the eggs to the prepared ice bath. Let the eggs sit in the ice bath until completely cooled, about 8-10 minutes.
Peel the eggs and use a knife to roughly chop them on a cutting board.
In a medium bowl, mix together the mayo, mustard, capers, pickle juice, 1/4 teaspoon salt and a few grinds of black pepper. Mix in the chopped eggs, celery, scallion, and dill. Toss gently to combine. Taste and add a little more salt and pepper, if needed. Chill until ready to use.
Notes
Use room temperature eggs: If you add fridge-cold eggs to boiling water, the temperature change might cause them to crack. Let the eggs sit on the counter 30 minutes so they come to room temperature before you boil them. Alternatively, you can place fridge-cold eggs in slightly hot water for 3-4 minutes.
Pickle juice: This is pickle juice from a jar of dill pickles. You can also use 2 teaspoons lemon juice, if you wish.
Scallions: I love scallions in my egg salad but you may find two scallions to be a little too much. Start with one and add another one to taste. I like to include the dark green part of the scallion which is deliciously mild and lovely in this egg salad. It also adds a nice pop of colour.
Make it chunky, not mushy: I like my egg salad creamy but with a little bit of texture. Use a knife to chop the eggs instead of mashing them with a fork.
Finely chop the veggies and herbs: Be sure to finely dice the green onion, celery, and dill so the distribute more evenly in the egg salad.