Pioneer Woman Best Egg Salad Recipe
Looking for the Pioneer Woman Best Egg Salad Recipe? You found it. This classic dish is creamy and delicious.
Ingredients
- 8 large eggs.
- 1/2 cup real mayonnaise.
- 1 tablespoon Dijon mustard.
- 2 tablespoons fresh lemon juice.
- 1/2 cup diced celery.
- 2 tablespoons chopped green onions.
- 1/2 teaspoon salt.
- 1/2 teaspoon black pepper.
- 1/4 teaspoon paprika for garnish.
Instructions
Boil the Eggs
- Place eggs in a large pot. Cover them with cold water. Bring the water to a boil.
Let the Eggs Sit
- Turn off the heat. Cover the pot with a lid. Let eggs sit for 12 minutes.
Cool in Ice Water
- Move eggs to an ice bath. Let them cool for 5 minutes. This makes peeling very easy.
Peel and Chop
- Peel the shells off gently. Dice the eggs into small pieces. Place them in your mixing bowl.
Add the Creamy Base
- Add the mayonnaise to the bowl. Stir in the Dijon mustard. Add the fresh lemon juice now.
Mix in the Crunch
- Add the diced celery next. Toss in the chopped green onions. These add great texture.
Season Your Salad
- Sprinkle in salt and pepper. Stir everything together very gently. Do not mash it too hard.
Chill and Serve
- Cover the bowl with plastic. Put it in the fridge. Chill for at least 30 minutes.
Notes
- Use older eggs. They are much easier to peel.
- Don't overcook eggs. Nobody likes dry, green yolks.
- Chop celery small. It blends better with the eggs.
- Add fresh herbs. Dill or parsley adds great flavor.
- Toast your bread. It keeps the sandwich from getting soggy.
- Chill before eating. Cold egg salad tastes much better.