Go Back
A bowl of fresh, creamy egg salad ready to be served.

Best way to grow the perfect 7 egg salad

This recipe guides you through creating a delicious 7-egg salad, perfect for sandwiches or as a side dish. The emphasis is on achieving perfectly cooked eggs and a well-balanced, flavorful dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Saucepan
  • Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Preparation
  1. Place eggs in a saucepan and cover with cold water by one inch; bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes.
  2. Drain the eggs and transfer them to an ice bath for at least 5 minutes to cool completely, which helps prevent a green ring around the yolk.
  3. Once cooled, peel the eggs and chop them into desired bite-sized pieces.
  4. In a medium bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
  5. Gently fold the chopped eggs, celery, red onion, and fresh dill into the mayonnaise mixture until everything is well combined.
  6. Taste and adjust seasoning if necessary; for best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the mixture. This egg salad is best enjoyed within 2-3 days.