Egg Salad Salad with Celery and Fresh Herbs

My super traditional Homemade Egg Salad Salad recipe has the perfect balance of creamy-crunchy texture and a light-but-rich lemon herb dressing. If you’re feeling lazy and craving protein, whip up a batch of this hard boiled egg salad with celery and dill—it can be made in just 15 minutes flat!

If you’ve been on the hunt for a simple egg salad recipe that ticks all the flavor and textural boxes, you can finally rest! This, my friends, is the elusively superlative recipe you’ve been looking for. And, you only need 8 ingredients (plus seasonings) and 15 minutes to make it. You’re welcome.

• ½ Cup Good Quality Mayonnaise
• ½ Cup Chives – thinly sliced; (DIVIDED) (about 1 ounce or 28 grams)
• 1 whole Lemons – zested and juiced (1/4 tsp zest + 1 TBS juice) (sub: apple cider vinegar
• 2 slightly heaping tsp Dijon Mustard
• ¾ tsp Sweet Paprika
• 1/16 to 1/8 tsp Cayenne Pepper
• To Taste Kosher Salt and Ground Black Pepper
• Optional ½ to 1 tsp Granulated Sugar – if you prefer a sweeter egg salad

• 12 Large Hard-Boiled Eggs – peeled and chilled
• 2 medium ribs Celery – finely diced (about 2/3 cup)
• 5 medium Scallions – white and light greed parts only; (about 1/3 cup) (sub: minced red onion soaked in cold water)
• 1 heaping TBS Minced Fresh Dill Fronds – finely chopped and gently packed (about .25 ounces) (sub: Flat Leaf Parsley)
• Serving Suggestions: Toasted Sandwich Bread or Rolls, Butter Lettuce, and Sliced Tomatoes or Crackers