In a salad! At a picnic! In a sandwich! There’s no wrong way to eat Anytime Egg Salad! And you’ll be finding new times to eat it once you enjoy the savory, creamy, sweet, and tangy mix of egg, celery, scallion, and deliciously spicy mayo for yourself. You might just find yourself eating Anytime Egg Salad for breakfast! We won’t judge! It’s not all that different from a breakfast egg sandwich after all!
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 2 teaspoons fresh-squeezed lemon juice
- 1 teaspoon seasoned salt, plus more, to taste
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, plus more, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon hot sauce
- 8 eggs, hard-boiled and peeled
- 2 small stalks celery, finely diced
- 4 scallions, chopped
Directions
Step 1 –Whisk together the mayonnaise, the Dijon mustard, the dill, the lemon zest, the lemon juice, 1 teaspoon of the salt, the sugar, 1/2 teaspoon of the pepper, the paprika, and the hot sauce in a bowl.
Step 2 –Coarsely crumble the eggs into the mayonnaise mixture and gently fold together using a spatula.
Step 3 –Fold in the celery and the scallions.
Step 4 –Taste the salad for seasoning and adjust using more of the seasoned salt and the pepper.
Step 5 –Tightly cover and refrigerate the bowl until chilled, at least 1 hour and up to 3 hours.
Step 6 –Stir the salad and taste again for seasoning, using more of the seasoned salt and the pepper if needed.
Step 7 –Serve.
