This is the ultimate egg salad — rich, creamy, and packed with just the right amount of crunch and seasoning. Made with perfectly hard-boiled eggs, fresh celery, and a blend of herbs and spices, it’s ideal for sandwiches, lettuce wraps, or served on its own as a quick protein-packed lunch.
12 perfect hard boiled eggs (using JC’s method)*
1 large stalk celery finely diced
1 TB dried onion or ½ shallot finely diced
½ cup mayonnaise
1 tsp dry mustard
½ tsp celery salt
½ tsp black pepper
½ tsp dried dill
Mash eggs by hand with a salad fork or use large disk on a mueli (food mill). Add celery and onion/shallot. Mix remaining ingredients in a separate bowl. Add mayonnaise mixture to eggs and mix well.
*If you do not want to use Julia Childs’s method, bring water with eggs in it to a boil shut off the heat for 16 minutes. Drain the water and plunge in ice water bath for at least 10 minutes, peel and return to water if not using immediately.
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