“Egg-cellent” Egg Salad is truly what it claims to be and is unlike any version you will ever taste! Tangy, creamy, with just the right kind of crunch, this lunch staple is sure to be your newest go-to when you’re in a pinch and are craving something hearty. We love to enjoy it spread over a fluffy, lettuce-topped bread slice, sprinkled with juicy tomatoes, but that’s just us. You have the freedom to inhale it however you please! Get ready to be very excited for lunch because “Egg-cellent” Egg Salad is here to make it, well, excellent!
Ingredients
For the salad:
- 12 large eggs
- 1/2 medium red onion, chopped
- 1 stalk celery with the leaves, chopped
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons whole-grain mustard
- 1 tablespoon plus 1 teaspoon lemon juice, freshly squeezed
- 2 teaspoons kosher salt, plus more, to taste
- ground pepper, to taste
For serving:
- salad greens, to taste
- 8 slices country-style sourdough bread
- tomatoes, to taste, sliced
Directions
Step 1 –In a small bowl, soak the onions in cold water for 15 minutes. Drain.
Step 2 –While the onions are soaking, in a large saucepan with a tight-fitting lid, add the eggs and cover them with cold water by 1 inch, bring the water to a boil, and cook for 1 minute.
Step 3 –Place the lid on the saucepan and transfer it away from the heat.
Step 4 –Let the eggs rest in the water for 8 minutes.
Step 5 –Drain the water from the pan and run cold water over the eggs to cool them.
Step 6 –Peel the eggs and cut them into sixths.
Step 7 –In a large bowl, mix the onion, the celery, the mayonnaise, the dill, the mustard, the lemon juice, and the salt together.
Step 8 –Add the eggs to the mayonnaise mixture and gently mix to combine.
Step 9 –Season the egg salad with the salt and the pepper.
Step 10 –Place the lettuce over the bread slices.
Step 11 –Top the lettuce with the egg salad and sprinkle with the tomatoes.
Step 12 –Serve.
