Egg Salad

I've made this quick egg salad a few times, but always forget to include it here. Frankly I find it pretty difficult to trust other people's egg salad. I'm not sure why, but it just seems like one of those things that could spoil without anyone really noticing. So the only way to guarantee that its fresh is to make it yourself. The recipe comes from the Food Network Kitchens:

  • 1/2 medium red onion, chopped
  • 12 large eggs
  • 1-2 stalks celery, diced
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons whole-grain mustard
  • 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt

In a small bowl soak the onions in cold water for 15 minutes. Drain.

Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.

I don't always use the onion, sometimes I sprinkle in some paprika like a deviled egg and I usually put it on toasted whole wheat bread with some provolone cheese. Generally I'll make it on a Monday or Tuesday night, stick it in a tupperware and have it for lunch a couple of times during the week.