Hamdi Saidani This Pioneer Woman Best Egg Salad is a creamy and classic recipe, which is made with hard-boiled eggs and fresh dill. It’s the perfect lunch recipe, ready in about 15 minutes, plus chilling time.
Pioneer Woman Best Egg Salad Ingredients
- 12 whole hard-boiled eggs, peeled
- 1/4 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles
- 1 Tbsp. chopped fresh chives, plus more to serve
- 1 Tbsp. chopped fresh dill
- For the Dressing:
- 1/2 cup mayonnaise
- 2 Tbsp. yellow mustard
- 1 Tbsp. dill pickle juice
- 1/2 tsp. kosher salt, plus more to serve
- 1/4 tsp. ground black pepper, plus more to serve
- 1/4 tsp. paprika, plus more to serve
- 1/8 tsp. cayenne pepper (optional)
How To Make Pioneer Woman Best Egg Salad
- Make the dressing: In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, salt, pepper, paprika, and optional cayenne until the mixture is smooth and well combined.
- Combine the salad: Coarsely chop the peeled, hard-boiled eggs and add them to a large bowl. Add the finely chopped red onion, pickles, chives, and dill.
- Mix and chill: Pour the dressing over the egg mixture and gently fold everything together until just combined. Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld.
- Serve: Sprinkle the chilled salad with extra chives, salt, pepper, and paprika before serving.
Recipe Tips
- How to get the perfect texture? The key is to not over-chop the hard-boiled eggs. A coarse chop provides a nice, chunky texture. Gently folding the ingredients together, rather than stirring vigorously, also prevents the yolks from turning the dressing into a paste.
- Can I make this ahead of time? Absolutely. Egg salad is even better when it’s had a few hours to chill in the refrigerator. This allows all the savory and tangy flavors to meld together.
- How to make perfect hard-boiled eggs? For easy-to-peel eggs, place them in a single layer in a saucepan and cover with cold water by one inch. Bring to a rolling boil, then immediately turn off the heat, cover the pot, and let them stand for 10-12 minutes. Transfer them to an ice bath to cool completely before peeling.
- Can I add other ingredients? Yes, this is a great base recipe. For extra crunch, you could add a finely chopped celery stalk. For a savory kick, add a few slices of crumbled, crispy bacon.
What To Serve With Egg Salad
This classic salad is incredibly versatile and perfect for a simple lunch or light dinner.
- On toasted bread, a croissant, or in a wrap for a classic sandwich
- With a variety of crackers for scooping
- On a bed of fresh lettuce or mixed greens
- Stuffed into a hollowed-out tomato or avocado
How To Store Egg Salad
- Refrigerate: Store the egg salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
Egg Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 280 kcal
- Fat: 22g
- Carbohydrates: 4g
- Protein: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my egg salad watery?
This can happen if the hard-boiled eggs are not cooled completely before they are chopped and mixed with the dressing. The residual heat can cause the mayonnaise to break down and release oil.
Can I use a different kind of mustard?
Yes. While yellow mustard is classic, a teaspoon or two of Dijon mustard would add a sharper, more complex flavor to the dressing.
Do I have to use red onion?
No. If you find red onion too strong, you can substitute it with an equal amount of finely chopped green onions or shallots for a milder flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cornbread Salad Recipe
- Pioneer Woman Asian Noodle Salad Recipe
- Pioneer Woman Ambrosia Salad Recipe
Pioneer Woman Best Egg Salad Recipe
Description
A classic, creamy, and flavorful egg salad packed with fresh herbs, tangy pickles, and a simple, savory dressing.
Ingredients
Instructions
- In a medium bowl, whisk together all the dressing ingredients: mayonnaise, mustard, pickle juice, salt, pepper, paprika, and cayenne.
- In a large bowl, combine the coarsely chopped hard-boiled eggs, red onion, pickles, chives, and dill.
- Pour the dressing over the egg mixture and fold gently until everything is combined.
- Cover and chill for at least 30 minutes.
- Garnish with extra chives and paprika before serving.
Notes
- u003cliu003eChilling the salad is the most important step for the best flavor.u003c/liu003eu003cliu003eFor the creamiest result, use a good quality, full-fat mayonnaise.u003c/liu003eu003cliu003eThis is the perfect recipe for using up leftover Easter eggs.u003c/liu003eu003cliu003eDon’t overmix the salad, as this can make it mushy.u003c/liu003e
