Quick egg salad with dill and celery salt from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 71) by Ashley Rodriguez

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Accompaniments: Radish toast with olive butter; Kimchi cheese dip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on April 28, 2022

    I had to riff on this due to ingredient availability, but I really enjoyed it. Quick to put together and enough for two lunches but not so much you have to eat it all week. There was no fresh dill at the grocery store and too early in the season for my garden but I had chives on hand and used some dried dill.

  • Rutabaga on July 18, 2020

    This is so simple, but a really nice variation on egg salad. Using a little olive oil rather than mayonnaise let the taste of the eggs shine (good eggs help, and I followed Samin Nosrat's instructions for the perfect nine-minute egg). It's perfect for breakfast or lunch.

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