Egg Salad Recipe
What You'll Need
- 6 large eggs
- 1/3 cup small-dice celery (about 1 stalk)
- 1/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
How to Make It
- Place the eggs in a medium saucepan. (They should sit in a single layer.) Add enough cold water to cover them by 1 inch. Bring to a boil over high heat, remove the pan from the heat, cover with a tightfitting lid, and let the eggs sit in the hot water for 8 minutes.
- Using a slotted spoon, transfer the eggs to a large bowl and fill the bowl with enough cold water to cover the eggs by a few inches. Gently crack the shells against the side of the bowl. Let the eggs sit in the water until cool, about 30 minutes.
- When the eggs are cool, drain them and wipe out the bowl. Peel the eggs, rinse off any bits of shell, cut them in half, and place back in the large bowl. Using a potato masher or fork, mash the halves into small pieces.
- Add the remaining ingredients and stir to combine. Taste and season with additional salt and pepper as needed.
