Pioneer Woman Best Egg Salad Recipe
The Pioneer Woman Best Egg Salad Recipe is a true classic. It is creamy and very easy to make.
Ingredients
- 8 large eggs.
- 1/2 cup mayonnaise.
- 1 tablespoon yellow mustard.
- 1/2 cup diced celery.
- 2 tablespoons chopped green onions.
- 1 teaspoon fresh dill.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1/2 teaspoon paprika.
Instructions
Boil the Eggs
- Place eggs in a large pot. Cover them with cold water. Bring the water to a boil. Turn off the heat immediately. Cover the pot with a lid. Let them sit for 12 minutes.
Cool and Peel
- Prepare a bowl with ice and water. Move eggs to the ice bath. Let them cool for 5 minutes. Crack the shells gently. Peel them under cool running water. Pat the eggs dry with a towel.
Chop the Eggs
- Place eggs on a cutting board. Cut them into small cubes. You can also use a fork. Some like it chunky. Others like it very smooth. Do what feels best for you.
Prepare the Vegetables
- Wash the celery and green onions. Chop them into very small pieces. This adds a nice crunch. It also adds a fresh flavor. Put them in your large bowl.
Mix the Dressing
- Add mayonnaise to the bowl. Stir in the yellow mustard. Add salt and black pepper. Mix these until they look very creamy. This is the base of your salad.
Combine Everything
- Add the chopped eggs to the bowl. Toss gently with a large spoon. Add the fresh dill now. Sprinkle the paprika on top. Mix until every egg bit is covered.
Chill the Salad
- Cover the bowl with plastic wrap. Put it in the fridge. Let it cool for 30 minutes. This helps the flavors blend together. It tastes best when served cold.
Notes
- Use older eggs for easier peeling.
- Do not overcook the eggs.
- Green yolks mean they stayed too long.
- Chop the celery very finely.
- Add a splash of pickle juice.
- Use high-quality mayonnaise for better taste.
- Fresh dill is better than dried dill.
- Serve it on toasted buttery bread.
- Add a leaf of crisp lettuce.
- Store leftovers in an airtight container.