This egg salad will last in your fridge for a few days so it’s perfect for meal prep or if you’re making lunch for multiple people!

Here’s what you need:

8-10 eggs

3 celery stalks

4 green onions

Handful of fresh dill

1/4 cup mayo

1 tbsp mustard

1 tbsp relish

A squeeze of fresh lemon

Seasonings: Salt, pepper, (optional: paprika)

Here’s how you make it:

Hard boil the eggs. Then dice up the celery, green onion, and fresh dill. I like my celery super fine. 

When your eggs are done, scoop out the yolks and mix with mayo, mustard and relish until the yolk mixture is smooth and creamy. Separately, chop up your whites into small pieces. I love the balance of the creamy and smooth yolk mixture with the bigger egg white pieces.

Add your egg whites to the yolk mixture, then add in a squeeze of lemon, celery, green onions, dill, salt, pepper and optional paprika. Mix thoroughly. 

You can serve with crackers (this is my favorite way to eat egg salad) or you could add it to a wrap or make an open faced sandwich!