Classic Egg Salad

下ごしらえ

材料

作り方

手順

1. 1

   Place the eggs in a medium saucepan and cover with cold water by about one inch.

   約1 分

2. 2

   Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat.

   約5 分

3. 3

   Cover the pan and let the eggs sit in the hot water for 10-12 minutes for perfectly hard-boiled eggs.

   約12 分

   調理のヒント： Adjust cooking time based on desired yolk firmness.

4. 4

   While the eggs are resting, prepare an ice bath by filling a bowl with ice and cold water.

   約1 分

5. 5

   Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool completely for at least 5 minutes.

   約5 分

   調理のヒント： This stops the cooking process and makes peeling easier.

6. 6

   Peel the cooled eggs and chop them into small, even pieces.

   約3 分

7. 7

   In a medium bowl, combine the chopped eggs, mayonnaise, dijon mustard, celery, red onion, and fresh dill (if using).

   約2 分

8. 8

   Season the mixture with salt and black pepper, then gently stir until all ingredients are well combined.

   約1 分

   調理のヒント： Taste and adjust seasonings as needed.

9. 9

   Serve immediately or chill for later, garnished with a pinch of paprika if desired.