This classic Egg Salad Recipe makes the best side dish idea and can be used as an easy filling for sandwiches and lettuce wraps. Bonus: It's easy to make ahead of time!
Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps
Notes
Pro Tips:
1 teaspoon dried dill can be used instead of fresh if needed.
Diced green onions can be used instead of yellow onions as well.
Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
Add the mayo when the yolks have cooled to avoid an oily consistency.
Mashed or finely diced avocado makes a great addition to the egg yolk filling as well.
If serving with sandwiches: Lettuce and/or arugula makes a great addition as well as crispy bacon. You can also serve these in lettuce wraps for a low carb option.
Storage:
Store in an airtight container and refrigerate for up to 5 days.
Nutritional information shared is an estimate and is per serving.There are 4 servings in this recipe. To adjust the number of servings, hover over the number "4" at the top of the recipe card in the middle and adjust the slider up/down. Ingredient quantities will automatically adjust.