Technique-Perfect Egg Salad with Fresh Dill
Servings: 12 servings
Calories: 205kcal
Equipment
- Large saucepan with lid
- Steamer basket
- Ricer
- Egg slicer
- medium bowl
- knife
- ¼ cup (#16) scoop if making sliders
Ingredients
Egg Salad
- 8 large eggs, straight from the refrigerator
- ½ cup (4 ounces) mayonnaise
- 1 ½ teaspoons (0.28 ounces) yellow mustard, or more to taste
- 1 teaspoon (0.18 ounces) fresh lemon juice
- ¼ teaspoon fine sea salt (or to taste) (See Tip 1)
- ¼ teaspoon freshly ground black pepper (or to taste)
- ½ cup (2 to 3 stalks, 3 ounces) finely chopped celery
- ¼ cup (2 small to medium, 0.6 ounces) finely chopped green onions (white and green parts)
- 1 tablespoon 0.14 ounce finely minced fresh dill
Assembly for Sliders
- 12 Pepperidge Farm slider buns
- 12 pieces of leaf lettuce
Instructions
Egg Salad
- Bring 1 inch of water to a rolling boil (24 ounces in the All-Clad pan) in a pan fitted with a steamer basket. Add the eggs, directly from the refrigerator. Cover and steam for 12 ½ minutes.
- Transfer immediately to an ice bath; let sit for at least 5 minutes to cool. (See Tip 2)
- Remove from the ice bath and dry. Peel.
- Slice eggs in half. Remove the yolks to a ricer set over a medium bowl, and rice the eggs into the bowl. (See Tip 3)
- Place the egg white halves, curved side down, with the small side facing up. Slice once (short axis orientation). Turn the egg slicer top side down on a cutting board. Make 3 to 4 cross-cuts with a knife for uniform pieces.
- Add the mayonnaise, mustard, lemon juice, salt, and pepper to the riced egg yolks; Stir until thoroughly combined and creamy.
- Add the chopped egg whites, celery, onions, and dill. Stir gently to combine. Do not overmix.
- Cover and chill for 30 to 60 minutes before serving.
- Yield: 2 ½ cups.
If Making Sliders
- Place lettuce on the bottom slider bun. Using a ¼ cup scoop (#16) place a scant ¼ cup on the lettuce leaf. Place the top bun on the egg salad and press lightly.
- Yield: 12 sliders. (See Tip 4)
Notes
- May substitute table salt.
- The main purpose of the ice bath is to quickly cool the eggs. It does, however, marginally help with the peeling.
- It's better to avoid using a serrated knife to slice the eggs. Also, for clean cuts, wipe the knife blade between cuts.
- This egg salad is also delicious on mini croissants.
Nutrition
Calories: 205kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
