8 hard-boiled eggs
1/2 cup light mayonnaise
2 tbsp. finely chopped celery (about 1 stalk)
2 tsp. Dijon mustard
1/4 tsp. Crystal (or your fav) hot sauce
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 tbsp. chopped fresh dill
Zest of 1 lemon
2 tsp. fresh lemon juice
1 scallion (about 1 tbsp.), finely chopped
Makes about 4 servings.
For sandwiches: red leaf lettuce leaves, soft (e.g., brioche or Hawaiian) buns or sliced white bread
Optional: Pepperoncinis, sliced fresh jalapeños, pickled jalapenos, curry powder
1. Bring a medium pot of water to a boil. Gently lower the eggs into the pot, bring back up to a boil and cook on high heat for 3-5 minutes. Turn off the heat and let the pot sit for 20-30 minutes. Drain the water from the pot and run cold tap water over the eggs until they are cooled.
2. Peel the eggs and place into a bowl.
3. Add the remaining ingredients to the bowl and use a potato masher to break the eggs up into chunks and incorporate everything together.
4. Serve the egg salad as is or in a sandwich with garnishes of your choice (lettuce leaves, fresh or pickled jalapeños, pepperoncinis, etc.)