There’s something so comforting about a creamy and flavorful egg salad, and this recipe inspired by Ree Drummond really hits the spot! I love how quick and easy it is to whip up, making it perfect for a lunch at home or a picnic in the park. Just picture this: fresh, hard-boiled eggs combined with zesty Dijon mustard, crisp celery, and aromatic dill. It’s a delightful medley that brings back memories of sunny days and laughter. Trust me, once you try this Ree Drummond egg salad, it’ll become a go-to favorite in your kitchen!
Ingredients for Ree Drummond Egg Salad
To make this delicious Ree Drummond egg salad, you’ll need a few simple ingredients that come together beautifully. Here’s what you’ll need:
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
These ingredients blend together to create a creamy, flavorful mix that you’ll love spreading on bread or scooping up with crackers. It’s all about fresh flavors and that delightful crunch from the celery and onion!
How to Prepare Ree Drummond Egg Salad
Making this Ree Drummond egg salad is a breeze, and I promise you’ll love how simple it is! First, you’ll want to boil those eggs—place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for about 10 minutes. After that, transfer them to an ice bath to cool for at least 5 minutes. This helps with peeling!
Step-by-Step Instructions
- Once cooled, peel the hard-boiled eggs and chop them into bite-sized pieces in a large bowl.
- Next, add in the mayonnaise, Dijon mustard, fresh dill, diced celery, and red onion.
- Now, mix everything together gently until all the ingredients are well combined. You want that creamy texture without mashing the eggs too much!
- Finally, season with salt and pepper to taste, adjusting as needed to suit your palate.
- Serve it up on your favorite bread or with crunchy crackers, and enjoy!
Why You’ll Love This Recipe
- Quick and easy to prepare in just 25 minutes
- Deliciously creamy with a perfect balance of flavors
- Versatile—great on sandwiches, salads, or with crackers
- Uses simple ingredients you likely already have on hand
- Perfect for meal prep—make it a day ahead for busy days
- Kid-friendly and a hit at picnics or gatherings
Tips for Success with Ree Drummond Egg Salad
To really nail this Ree Drummond egg salad, don’t rush the cooling process—let those eggs chill properly for easier peeling! When it comes to seasoning, I always suggest starting with a little salt and pepper; you can always add more but can’t take it out! If you want to spice things up, consider adding some diced pickles or a dash of hot sauce for a kick. Fresh herbs like chives or parsley can elevate the flavor too! And remember, this salad tastes even better after it sits for a few hours, so feel free to make it ahead of time!
Variations of Ree Drummond Egg Salad
One of the best things about this Ree Drummond egg salad is how easily you can customize it! If you’re feeling adventurous, try adding some chopped pickles or relish for a tangy twist. You can also swap in different herbs like chives or tarragon for a fresh flavor boost. Want a bit of crunch? Toss in some diced bell peppers or even a handful of crispy bacon. The possibilities are endless, so get creative and make it your own!
Nutritional Information
This Ree Drummond egg salad is not only delicious but also packs a nutritional punch! Here’s a rough estimate per serving (1/4 cup):
- Calories: 180
- Fat: 15g
- Protein: 9g
- Carbohydrates: 2g
- Sugar: 1g
- Sodium: 220mg
Keep in mind that these values can vary slightly based on the specific ingredients you use!
FAQ about Ree Drummond Egg Salad
Can I use other types of mustard?
Absolutely! While Dijon adds a nice tang, feel free to experiment with yellow mustard or even spicy brown mustard if that’s what you have on hand.
How long does egg salad last in the fridge?
This Ree Drummond egg salad will stay fresh in an airtight container for about 3 to 5 days. Just make sure to keep it chilled!
Can I make this salad vegan?
You can! Substitute the eggs with mashed chickpeas and use vegan mayo for a plant-based version that’s just as tasty.
What’s the best way to serve egg salad?
I love serving it on toasted bread for a sandwich, but it’s also great with crackers, in lettuce wraps, or even on a simple green salad.
Can I add other ingredients?
Definitely! You can mix in ingredients like avocado, diced bell peppers, or even crumbled bacon for extra flavor and texture. Get creative!
Storage & Reheating Instructions
To store any leftover Ree Drummond egg salad, simply transfer it to an airtight container and keep it in the refrigerator. It should stay fresh for about 3 to 5 days, making it perfect for meal prep! Just remember, it’s best served cold, so no reheating is necessary. If you do want to enjoy it warm, consider using it as a filling for a warm sandwich, but I recommend tasting it cold first for the full flavor experience!
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Ree Drummond Egg Salad: 5 Simple Steps to Happiness
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A creamy and flavorful egg salad inspired by Ree Drummond.
Ingredients
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
Instructions
- Boil the eggs and let them cool.
- Chop the hard-boiled eggs in a bowl.
- Add mayonnaise, Dijon mustard, dill, celery, and red onion.
- Mix gently until well combined.
- Season with salt and pepper.
- Serve on bread or with crackers.
Notes
- Adjust seasoning to your taste.
- Try adding pickles for extra flavor.
- This salad can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 250mg
Keywords: Ree Drummond, egg salad, quick recipe