Egg Salad

Recipe View 1 mins Gently place the eggs in a saucepan and cover them completely with cold water. (1 minute)

Recipe View 5 mins Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat. (5 minutes)

Recipe View 15 mins Cover the pan and let the eggs stand in the hot water for exactly 15 minutes. This precise timing ensures perfectly cooked yolks. (15 minutes)

Recipe View 10 mins After 15 minutes, transfer the eggs to a bowl of ice water to stop the cooking process. Allow them to cool completely. (10 minutes)

Recipe View 5 mins Once cooled, gently peel the eggs and finely chop them. (5 minutes)

Recipe View 2 mins In a medium bowl, combine the chopped eggs, minced red onion, Dijon mustard, mayonnaise, dill, paprika, salt, and pepper. (2 minutes)

Recipe View 1 mins Gently mix all the ingredients together until just combined. Avoid overmixing, which can result in a rubbery texture. (1 minute)

Recipe View 1 mins Taste and adjust the seasoning as needed. For an extra touch of brightness, consider adding a squeeze of fresh lemon juice. (1 minute)

Recipe View 1 mins Serve immediately on your favorite toasted bread, crackers, or crisp lettuce cups. This egg salad is also delicious as a filling for deviled eggs or as a topping for avocado toast. (1 minute)