my mom's egg salad

because egg salad rocks.

Sending this week’s newsletter a day early so that you can make egg salad for your Easter feasts! It makes a great appetizer: Pile it onto a piece of toasted baguette and top with a sprig of dill! (Click here for the WTC recipe index and check the bottom of this post for a printer-friendly PDF of this egg salad recipe.)

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Here’s the thing: This is a newsletter about dinner. Every single recipe is a complete dinner in under an hour. Those are the bylaws, that’s the understanding. It’s why you guys are here and what you expect to receive every single week.

So… egg salad? I think many recipients of this email will be a bit confused. But stay with me on this one. I think that egg salad is actually the ultimate quick weeknight meal. It takes about ten minutes to throw together (after the eggs are cooked). It’s full of lean protein. There are so many ways it can be enjoyed: as a sandwich, scooped up with Ritz crackers, spooned into a lettuce cup, devoured straight out of the bowl because you can’t freaking believe how much you love egg salad.

And if your house is anything like my house, it’s positively overflowing with dyed hard-boiled Easter eggs right now. If you don’t celebrate Easter or don’t participate in the somewhat bizarre ritual of dying hard-boiled eggs, check the notes section for my favorite ways to hard boil your eggs either on the stovetop or in an InstantPot.

Just be sure to use food-safe dye so that your eggs are safe to eat once the dying festivities are over!

My mom always grates her hard-boiled eggs when making egg or tuna salad, or when adding them to a spinach or chopped salad of any kind. The fine shreds of egg are what *make* this egg salad. Big chunks of egg don't absorb the sauce nicely, but with the shreds, everything combines magically. It is truly the perfect egg salad.

P.S. You’ll notice that there are MANY repeat ingredients from last week’s sheet-pan salmon recipe. This was on purpose! I know you all have leftover chives and dill, so when I was deciding which herbs to use (my mom just uses whatever’s in the fridge or alive in the garden) it was a no brainer to use those. If you have leftover dilly sauce from last week’s salmon, check the notes below the recipe — you can just use that sauce in your egg salad!

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my mom’s egg salad

Serves 2 to 4 (double it if feeding 4 really hungry people)

~10 minutes (plus ~30 minutes to hard boil + peel all the eggs)

Tools:

• Chef’s knife

• Cutting board

• Box grater (see notes if you don’t have one)

Ingredients: