A simple egg salad with celery and dill. Perfect for a quick, easy, and nutritious packed lunch.
I went for my first outdoor swim of the year this morning. Stockholm has had a less than pleasant spring, so the air was cold and my feet went painfully numb on the barefoot walk from the pool to the changing room, but the swim, it was glorious. Being that it was a crummy morning on the first day of the outdoor pool season it was sparsely populated with swimmers, and being able to stretch out along 50 meters is a pleasure I have missed for many months.
It’s fitting that today is the kickoff of the outdoor pool’s season, as today my dear husband, who I met in an outdoor pool, turns 40. I’ve known this number was coming, and obviously for a long time, but it’s still so amazing to me that this incredible, infuriating, driven, passionate man of mine is 40 whole years old.
We celebrated on the weekend with one hell of a party (if I do say so myself), but Paul is nothing if not a man of routine, so today is not much more than a Monday. And on Mondays, for as long as I can remember, he has taken egg salad for his packed lunch.
What makes a good egg salad is not something that Paul and I agree on, so this is a nod to him in concept only. He prefers an egg salad with a little shake of everything from our spice cupboard, whereas I like mine flavoured simply with only one or two things. He makes his into a sort of paste; I prefer more texture with chunkier chops of egg and some crunch from celery or dill pickle. We do agree that it should be eaten open faced, however, he packs his with three heels of bread while I prefer mine either with fresh toast or served simply with crackers.
If you’ve been shying away from egg salads because you don’t like the texture or you find it goopy, this is the one for you. I chop the eggs roughly, and use only enough mayo (real mayo for me, please, but if you’re looking to lighten things up you can sub in Greek yoghurt instead) to hold things together. I use a generous amount freshly chopped dill, finely diced celery, and a touch of mustard powder to round it out. It can be packed for your lunch in a small container and then spread on crackers or toast when you’re ready for lunch. Be sure to pack a dill pickle alongside – you’ll be in for a treat.
Eggs are a natural, nutrient-rich whole food and an amazing source of high quality protein. In fact, many public health authorities use eggs as the reference standard against which protein qualities are evaluated. Eggs contain all 8 B-vitamins, along with folic acid. Vitamin B12 and choline are particularly abundant in eggs. Eggs are also a very good source of selenium and iodine. But what about cholesterol? Well, several large-scale studies conducted recently have suggested that the cholesterol content of eggs in relation to heart disease may be less of a concern than previously thought. Interestingly, a relationship between egg intake and an increase in HDL (good) cholesterol has also been observed. However, those with type 2 diabetes should speak to their doctors about including eggs in their diets, as there is a connection between egg intake and cardiovascular problems in that specific population. Is one part of an egg better than the other? As it turns out, the nutrients found in an egg are distributed fairly evenly between the white and the yolk. The white has more protein, magnesium, potassium, and B3, whereas the yolk has more omega-3 fatty acids, folate, choline, B12, and fat soluble vitamins A, D, E, K.
egg salad with celery and dill
- 2 hardboiled eggs well chilled
- 1/2 - 1 Tbsp good quality mayonnaise
- 1 small celery stalk finely chopped
- 1 Tbsp chopped fresh dill
- 1/2 tsp mustard powder
- salt and pepper to taste
- Peel the eggs and roughly chop them, then place in a small bowl.
- Add 1/2 Tbsp mayo, half of the diced celery, half of the chopped dill, all of the mustard powder, and a bit of salt and pepper. Remember you can add more if you like, but you can't take it away!
- Mix the egg salad well, then taste. Add the rest of the mayo, celery, and dill as needed.
- Serve with hot toast or on crackers.