I was asked for my egg salad recipe, which I am happy to provide.
However, please be aware that egg salad is an infinitely personal thing. Some like it heavy on the mustard, while others want creamy mayo. Add-ins can include celery (or celery seed), dill (fresh or dried), chives, tarragon, bacon, horseradish, shallots, sweet onions or…
So what follows is our favorite recipe, created through testing and tasting.
- 4 hard-boiled eggs, chopped
- Dijon mustard, approx 1.5 T.
- Mayo, enough just to moisten
- Dill, to taste (I’m pretty heavy-handed with the dill)
- Salt, to taste
Mix all ingredients together, adding only enough mayo to give salad desired moistness. Let salad sit for at least an hour before serving.
For an egg and cress sandwich, simply top your sandwich with sprigs of watercress before serving. If you can’t find watercress at the store (which can be hard if you’re in the U.S.), here’s a great resource for how to grow watercress at home in a container garden.
