Ingredients
Scale
- 8 hard-boiled eggs
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 rib celery (diced)
Instructions
- To hard-boil the eggs, place them in a medium pot and cover with water. Bring to a boil, then turn off the heat. Cover with a lid and let sit for 12 minutes.
- Transfer the eggs to a bowl of ice water and cool for 5 minutes.
- Peel the eggs, then separate the yolks from the whites. Add the yolks to a medium bowl and mash them.
- Chop the egg whites and set aside.
- In the bowl with egg yolks, add mayonnaise, Dijon mustard, dill, onion powder, salt, black pepper, and paprika. Mix until well combined.
- Stir in the chopped egg whites and celery.
- Chill until ready to serve. This salad will keep in the fridge for up to 3 days.
Notes
Feel free to customize with ingredients like pickles or green onions for added crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 450mg