Ingredients
Equipment
Method
- Place your peeled eggs into the hand-powered food chopper and pull until you’re happy with the size. Transfer the chopped egg to a Tupperware dish.
- Stir in your mayo and mustard until everything is smooth and evenly coated.
- Now mix in the Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, pepper, and dill. Give it a good stir until it’s all fully incorporated.
- Cover the dish with a lid and chill in the fridge for at least 2 hours. This gives the flavors time to meld and the texture to set up nicely.
- Serve on soft bread for a classic egg salad sandwich, or spoon it over a bed of lettuce for a light lunch. Even picky eaters will love this creamy, mild, and flavor-packed version!
Notes
- Add ½ tablespoon of chipotle sauce or your favorite hot sauce for a spicy version.
- You can also use Miracle Whip or light mayo if you prefer a tangier flavor.
- Try swapping yellow mustard for Dijon for a slightly sharper taste.
Storage
- Keep your egg salad stored in an airtight container in the fridge for up to 3 days.
- If you prefer to prep ahead, boil and peel your eggs up to 4 days early and mix the salad fresh when needed.
Nutrition information is automatically calculated, so should only be used as an approximation.