Red Meat Allergy Friendly Egg Salad with Dill and Mustard
Total time37 min
Prep time15 min
Cook time12 min
4.8(20)
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Learn more →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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