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Chunky Egg Salad Recipe

Chunky Egg Salad
Source: Food Network Kitchen

Ingredients

  • 1/2 medium red onion, chopped
  • 12 large eggs
  • 1 stalk celery (with leaves), chopped
  • 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
  • Freshly ground black pepper
  • Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens
PREP TIME
8m
COOK TIME
20m
TOTAL TIME
28m
YIELD
about 4 cups

Instructions

  • 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.

Side Dishes

A recipe from Food Network Kitchen

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