It’s almost silly putting up a recipe for egg salad – after all, it’s one of the easiest things in any cook’s repertoire. But whenever I make my version, I’m asked for the recipe, so here goes. I don’t have any secret wisdom or tricks of the trade to impart with this one. All I can say is, keep it simple and keep it fresh!
Egg Salad with Fresh Dill
makes: 1 quart
1 dozen extra large eggs, room temperature
1/2 cup mayonnaise
1 tsp. distilled white vinegar
2 Tbs. chopped fresh dill
salt and freshly ground pepper, to taste
Fill a medium saucepan half full of water and bring to a boil. Turn off heat and slowly submerge eggs. Return heat to medium high and boil eggs for 13 minutes. Remove pan from heat, drain hot water, and run cool water over eggs for 10-15 minutes until cool enough to handle. Peel eggs and cut into 1/2-inch cubes. Place in a medium bowl and stir in remaining ingredients. Season with salt and pepper to taste. Serve while warm.