Egg salad wasn't something I had very often growing up, though that surprises me in retrospect as my mother was always one for a bargain meal. I thus started my hunt for the perfect egg salad recipe later in life, and I've finally nailed it, at least in my opinion. This recipe is smooth and tangy, with enough seasoning to keep it interesting, but not so much as to over-complicate what's meant to be a simple dish. I love it best on homemade sourdough bread, though it's tasty enough that I've been known to just dip into the bowl with a sturdy cracker.
Ingredients:
- 12 hard boiled eggs, peeled and diced
- 3/4 cup mayonnaise
- 1 teas prepared mustard
- 1/2 teas celery seed
- 1/4 teas dill weed
- 1/4 teas onion powder
- 1/4 teas salt
- fresh ground black pepper to taste
Directions:
- In a large bowl, whisk together mayonnaise, mustard, and spices.
- Add diced eggs and mix until blended. Serve on crackers or in sandwiches.
