It always hits the spot.
One of my favorite versions involves a not-so-hard-boiled egg andfresh dill.
For yolks that are set but still ever so slightly soft in the center, 8 minutes is perfect.
Simply Recipes / Mark Beahm
It creates an extra-creamy egg salad, contrasting the dry, crumbly versions I remember from childhood camp.
It’s important to fully cool the eggs before moving on.
The yolks can create a soup-like texture if they are too soft and warm.
But the real magic happens when you fold in the fresh dill.
The feathery fronds bring a freshness that takes it to the next level.
Add to a bowl along with the mayonnaise, mustard, and green onion.
Add the dill, season with salt and pepper, then gently stir to combine.
For best results, chill before serving.
I like to eat it any and every way.
Store leftover egg salad in an airtight container in the fridge for 3 to 4 days.
