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Egg Salad

Apple Cider Vinegar Egg Salad


• Large eggs
• Red onion
• Fresh dill
• Mayonnaise
• Dijon mustard
• Apple cider vinegar
• Salt
• Black pepper
• Paprika


1. Boil eggs until done. Carefully drain off hot water. Cool eggs in an ice-water bath.
2. Peel eggs under running water (or while submerged in a bowl of cold water). Chop them with a sharp knife or use an egg slicer. Transfer chopped eggs to a medium bowl.
3. Add mayo, mustard, and vinegar to the bowl. With a spatula or spoon, mix until fully incorporated.
4. Add red onion, chopped dill, paprika, salt, and freshly-ground black pepper. Mix until well combined. Do a taste test. If desired, add additional herbs and spices. An extra sprinkling of vinegar will continue to brighten the flavor! Just go slow with any additions. Taste the mixture after each adjustment.