I always dreaded ordering egg salad at restaurants, so I stuck with homemade. Then I tried a new method from a chef’s video, and wow—what a difference!
The secret ingredient takes this classic egg salad from ordinary to creamy, tangy, and incredibly flavorful. My boyfriend loved it so much he tried to steal mine!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon sour cream
- 1 teaspoon pickle juice
- 1 small celery stalk, finely diced
- 2 tablespoons green onion, finely chopped
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
- 6 slices toasted bread
- Lettuce leaves, optional
Step 1: Cook the Eggs
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