Creamy Egg Salad
Creamy Egg Salad
Ingredients
For the Egg Salad
- 12 large eggs
- 1/4 cup mayonnaise, or up to 1/2 cup, to taste
- 1 tablespoon yellow mustard
- 1 dash Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons pickles, finely diced
- 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pinch salt, or to taste
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Gently lower the 12 eggs into the boiling water using a slotted spoon. Cook for 9 minutes.
⏱️ 12 min
- 2
While the eggs are cooking, prepare a large bowl of ice water. Immediately after 9 minutes, transfer the cooked eggs from the boiling water to the ice bath using a slotted spoon. Let them cool for a few minutes until they are easy to handle.
⏱️ 5 min
- 3
Once cooled, carefully peel the eggs. Separate the yolks from the whites. Place the yolks in a medium mixing bowl and finely chop the egg whites, setting them aside in a separate bowl.
⏱️ 8 min
- 4
To the bowl with the egg yolks, add the mayonnaise, yellow mustard, Worcestershire sauce, hot sauce, diced pickles, lemon juice, onion powder, garlic powder, paprika, black pepper, and salt. Mix all ingredients well with a fork, mashing the yolks until thoroughly combined and creamy.
⏱️ 5 min
- 5
Add the chopped egg whites to the yolk mixture. Gently fold them together until just combined. Avoid overmixing to maintain some texture.
⏱️ 2 min - 6
Stir in the chopped fresh dill and fresh chives.
⏱️ 1 min
- 7
Transfer the creamy egg salad to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 120 min
- 8
Serve chilled on toasted bread, as a dip, or enjoy straight from the bowl.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Egg Salad
For the Egg Salad
- 12 large eggs
- 1/4 cup mayonnaise, or up to 1/2 cup, to taste
- 1 tablespoon yellow mustard
- 1 dash Worcestershire sauce
- 1 tablespoon hot sauce
- 2 tablespoons pickles, finely diced
- 1 teaspoon lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 pinch salt, or to taste
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- 1
Bring a large pot of water to a rolling boil. Gently lower the 12 eggs into the boiling water using a slotted spoon. Cook for 9 minutes.
⏱️ 12 min - 2
While the eggs are cooking, prepare a large bowl of ice water. Immediately after 9 minutes, transfer the cooked eggs from the boiling water to the ice bath using a slotted spoon. Let them cool for a few minutes until they are easy to handle.
⏱️ 5 min - 3
Once cooled, carefully peel the eggs. Separate the yolks from the whites. Place the yolks in a medium mixing bowl and finely chop the egg whites, setting them aside in a separate bowl.
⏱️ 8 min - 4
To the bowl with the egg yolks, add the mayonnaise, yellow mustard, Worcestershire sauce, hot sauce, diced pickles, lemon juice, onion powder, garlic powder, paprika, black pepper, and salt. Mix all ingredients well with a fork, mashing the yolks until thoroughly combined and creamy.
⏱️ 5 min - 5
Add the chopped egg whites to the yolk mixture. Gently fold them together until just combined. Avoid overmixing to maintain some texture.
⏱️ 2 min - 6
Stir in the chopped fresh dill and fresh chives.
⏱️ 1 min - 7
Transfer the creamy egg salad to a serving dish, cover, and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
⏱️ 120 min - 8
Serve chilled on toasted bread, as a dip, or enjoy straight from the bowl.
⏱️ 1 min