This egg salad recipe is perfect for those who enjoy the flavors of fresh dill and lemon. It combines the creaminess of soft-boiled eggs and mayonnaise with a delightful tartness from the lemon. The dill adds a wonderful freshness to the dish. In addition, the inclusion of green onion and sweet relish provides both vibrant color and a burst of flavor. And for an extra kick, a touch of yellow mustard adds just the right amount of punch.
I enjoy having this as a breakfast option, paired with a slice of toasted and buttered whole grain bread. It becomes even more delightful with a squeeze of lemon and an extra sprinkle of dill on top. Alternatively, it also works well as a sandwich any time of the day.
the most delicious egg salad!
I start my eggs already in the water. Many say to bring the water to a boil, then add the eggs. If you choose that way, you’ll need to cook them for maybe 8 1/2 minutes. I tend to like starting mine in the water because I’m less likely to break them! Lol! Here’s a tutorial from the Food Lab/Serious Eats: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
In the Instant Pot, I find it convenient to boil eggs as they become easy to peel. Place the eggs and one cup of water in the pot’s liner. For a hard boil, set the pressure cooker for 10 minutes and perform a quick release. Alternatively, for a natural release, set it for 5 minutes, wait for 5 minutes, and then release if necessary. In my case, I set the timer for 8 minutes and performed a quick release to achieve a slightly softer texture for my egg salad. After removing the eggs from the pot, gently tap each end on the kitchen counter and roll them to remove the shell effortlessly. If the shell doesn’t come off easily, peel the eggs under running cold water. Finally, chop the eggs to your desired consistency, perhaps leaving them a bit chunky or use a bean masher like I do sometimes.
Add your other ingredients and serve immediately on the bread of your choice. I love it on toasted bread for breakfast and top with a little more dil or a soft sandwich bread. It’s perfect on sour dough!
Want more breakfast ideas?
Want more toast recipes? Try my Avocado with Poached Salmon Toast: Perfectly Delicious Avocado Toast with Poached Salmon
Here’s the recipe for this delicious egg salad! Enjoy!
Egg Salad
Ingredients
- 3-4 Eggs
- 2 Tsp Mayonaise (more if you need)
- a squeeze of yellow mustard
- 1-2 tsp sweet relish
- 1 Tsp Fresh dill
- 1-2 thinly sliced green onion
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl. *see the notes in the post if you want to cook in your Instant Pot.
- Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
- Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!
Notes
