Description
Creamy, tangy, and packed with texture, this Picnic Egg Salad is the perfect make-ahead dish for outdoor lunches, gatherings, or a light summer snack. Serve it on toast, crackers, or lettuce cups for a crowd-pleasing treat.
Ingredients
Scale
- 6 large hard-boiled eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons red onion, finely chopped
- 1/4 cup celery, finely diced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 8–10 toasted baguette slices (optional for serving)
Instructions
- If using toasted bread, preheat oven or toaster.
- In a bowl, mix mayonnaise, mustard, lemon juice, salt, pepper, onion, celery, and dill.
- Boil eggs for 10–11 minutes, cool in ice water, then peel and chop.
- Add chopped eggs to the bowl and gently mix until just combined.
- Toast baguette slices until golden and crisp if using.
- Spoon egg salad onto toast, crackers, or lettuce cups.
- Garnish with dill or pepper and serve chilled or at room temperature.
Notes
- Older eggs peel more easily—use those if you can.
- Let the egg salad chill before serving to enhance flavor.
- For extra flavor, mix in chopped pickles or a dash of paprika.