Ingredients:
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp sour cream (optional, for extra creaminess)
- 1 tbsp lemon juice
- 1/4 cup finely chopped celery
- 2 tbsp finely chopped red onion
- 1 tbsp fresh parsley (chopped, optional)
- 1 tsp fresh dill (chopped, optional)
- 1/2 tsp paprika
- Salt and pepper (to taste)
Optional Add-Ins:
- 1 tbsp pickle relish or chopped pickles
- 1 tsp hot sauce (for a spicy kick)
Instructions:
- Boil the Eggs:
- Place the eggs in a medium pot and cover with cold water by about an inch. Bring to a boil over high heat.
- Once boiling, cover the pot, remove from heat, and let the eggs sit for 10-12 minutes.
- Cool and Peel:
- Transfer the eggs to an ice bath or rinse them under cold water to cool. Peel the eggs and set aside.
- Prepare the Base:
- In a medium bowl, whisk together mayonnaise, Dijon mustard, sour cream (if using), lemon juice, paprika, salt, and pepper until smooth.
- Chop the Eggs:
- Roughly chop the peeled eggs and add them to the bowl with the dressing.
- Mix in the Vegetables and Herbs:
- Stir in the celery, red onion, parsley, dill, and any additional add-ins like relish or hot sauce. Adjust seasoning to taste.
- Chill and Serve:
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Serving Suggestions:
- Spoon onto sandwich bread, croissants, or wraps.
- Serve as a dip with crackers or veggie sticks.
- Top leafy greens for a quick salad.
This Picnic Egg Salad is creamy, tangy, and packed with flavor—perfect for outdoor gatherings or a light lunch! 🥚✨
