Egg Salad with Dill and Mustard

Total time37 min

Prep time15 min

Cook time12 min

4.8

(20)

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Ingredients

4 servings

6 large eggs
3 tbsp mayonnaise
1 tbsp dijon mustard
1 tsp apple cider vinegar
2 tbsp fresh dill, finely chopped
2 stalks celery, finely diced
2 tbsp red onion, finely minced
½ tsp salt, plus more to taste
¼ tsp black pepper, freshly ground
1 pinch cayenne pepper (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 11 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, until completely cold to the touch. Peel the eggs and pat dry.

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