Sandra This Paula Deen Egg Salad is a creamy and easy recipe, which is made with hard-boiled eggs and fresh dill. It’s the perfect classic lunch, ready in about 15 minutes, plus chilling time.
Paula Deen Egg Salad Recipe Ingredients
- 8 hard-cooked eggs, peeled and halved lengthwise
- ¼ cup finely chopped celery
- 1½ tablespoons chopped green onion
- 1½ tablespoons chopped fresh dill
- 6 tablespoons light mayonnaise
- 1½ tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch garlic powder
How To Make Paula Deen Egg Salad
- Separate and Chop Eggs: Separate the yolks and whites from the hard-cooked eggs into two separate bowls. Using a pastry blender or a fork, chop the egg whites into fine pieces.
- Add Veggies and Herbs: To the bowl with the chopped egg whites, stir in the finely chopped celery, green onion, and fresh dill.
- Make the Dressing: In the bowl with the egg yolks, use a fork to mash the yolks together with the mayonnaise, Dijon mustard, salt, pepper, and garlic powder until the mixture is almost smooth.
- Combine and Chill: Gently stir the creamy yolk mixture into the egg white mixture until everything is well combined. Cover the bowl and refrigerate for at least 4 hours, or until thoroughly chilled, before serving.
Recipe Tips
- How to get the perfect texture? The secret to this recipe’s texture is separating the eggs. Mashing the yolks with the mayonnaise creates an ultra-creamy dressing, while chopping the whites separately ensures the salad still has a nice, chunky texture.
- Can I make this ahead of time? Yes, this is a perfect make-ahead recipe. The 4-hour chilling time is not just to get it cold, but it’s essential for allowing all the flavors from the onion, dill, and mustard to meld together beautifully.
- What’s the best way to make hard-boiled eggs? For easy-to-peel eggs, place them in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes. Transfer them to an ice bath to stop the cooking process.
- How to prevent a watery egg salad? It is crucial to make sure your hard-boiled eggs are completely cooled before you start chopping and mixing. Warm eggs can release moisture and make the mayonnaise-based dressing watery.
What To Serve With Egg Salad
This is a classic and versatile salad perfect for a simple lunch or a light dinner. Serve it:
- As a traditional sandwich on soft white bread, whole wheat, or a buttery croissant.
- In lettuce cups (like Boston or Bibb lettuce) for a low-carb option.
- As a dip with your favorite crackers or celery sticks.
- Stuffed into a hollowed-out tomato or avocado.
How To Store Egg Salad
- Refrigerate: Store leftover egg salad in an airtight container in the refrigerator. It will keep well for up to 3 days.
- Do Not Leave Out: Like all mayonnaise-based salads, egg salad should not be left at room temperature for more than two hours for food safety.
Egg Salad Nutrition Facts
- Serving: ½ cup
- Calories: 280 kcal
- Carbohydrates: 3g
- Protein: 14g
- Fat: 24g
- Saturated Fat: 6g
- Sodium: 550mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While Dijon provides a nice, sharp tang, you could use a classic yellow mustard for a milder flavor or a whole-grain mustard for a bit of extra texture.
This specific technique is the key to achieving the best of both worlds in an egg salad: an incredibly creamy, rich dressing from the mashed yolks, and a pleasant, chunky texture from the chopped egg whites. It prevents the entire salad from becoming a uniform paste.
Absolutely. For a classic sweet and tangy flavor, you can fold in 1 to 2 tablespoons of sweet pickle relish. For a tangier version without the sweetness, use dill pickle relish.
Try More Recipes:
- Paula Deen Stuffed Eggs Recipe
- Paula Deen Deviled Eggs Recipe
- Paula Deen Creamy Cucumber Salad Recipe
Paula Deen Egg Salad Recipe
Description
A classic, creamy Southern-style egg salad with fresh dill, crunchy celery, and a hint of Dijon, perfect for sandwiches.
Ingredients
Instructions
- Separate the yolks and whites of the 8 hard-cooked eggs into two separate bowls.
- Finely chop the egg whites. Stir in the celery, green onion, and dill.
- In the other bowl, use a fork to mash the yolks with the mayonnaise, mustard, salt, pepper, and garlic powder until almost smooth.
- Gently combine the creamy yolk dressing with the egg white mixture.
- Cover and chill for at least 4 hours to allow the flavors to meld before serving.
Notes
- The most important tip for this recipe is to separate the yolks and whites; this creates an ultra-creamy dressing while maintaining a nice texture.
- Chilling the egg salad for at least 4 hours before serving is not optional; it is essential for the best flavor development.
- For a non-watery salad, ensure your hard-boiled eggs are completely chilled before you begin chopping and mixing.
- For the best texture, chop the egg whites into fine pieces, but do not mash them into a paste.
