If you are on the lookout for a delightfully fresh and satisfying salad, this Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe is here to make your day. The combination of perfectly cooked eggs with sharp red onion, fresh chives, and a medley of herbs creates a creamy texture balanced beautifully by zest and herbaceous notes. It is not only quick and easy to put together but also bursts with vibrant colors and flavors that make every bite a little celebration of simple ingredients done right.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and freshness of its ingredients. Each plays an essential role: the eggs bring richness and body, the red onion adds a crisp bite, and the herbs offer a bright, lively touch that takes the salad from ordinary to extraordinary.
- 6 eggs, room temperature: Ensure they are at room temperature for even cooking and easier peeling.
- ¼ cup red onion, finely diced: Adds a subtle pungency and lovely crunch that contrasts the creaminess.
- ¼ cup mayonnaise: The base of the salad’s creaminess, choose your favorite for smooth texture.
- 1 tablespoon Dijon mustard: Gives a gentle kick that brightens the richness of the eggs.
- 2 tablespoons parsley, finely diced: Fresh parsley delivers a pop of green and fresh flavor.
- 2 tablespoons chives, finely diced: Offers mild onion undertones and a touch of elegance.
- 1 teaspoon lemon juice: Lifts the entire dish with refreshing acidity.
- Kosher salt and freshly ground black pepper, to taste: Season carefully to enhance all flavors.
How to Make Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe
Step 1: Perfectly Hard-Boil Your Eggs
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a boil, then lower the heat and let them simmer for about 10 to 12 minutes. This careful simmering ensures the yolks are set but still creamy inside, key to that luscious egg salad texture.
Step 2: Cool and Peel with Ease
Once cooked, immediately cool your eggs under cold running water or place them in an ice bath to stop the cooking process. This step also makes peeling a breeze, so don’t skip it. Gently peel away the shell, revealing the bright white exterior with a smooth surface perfect for chopping.
Step 3: Chop the Eggs Just Right
Chop your peeled eggs into small, bite-sized pieces. The uniformity is important here — it ensures each mouthful combines the creamy egg yolk with tender whites and every bite has exactly the right balance of texture.
Step 4: Combine the Ingredients
In a large mixing bowl, add the chopped eggs along with your finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and that lovely splash of lemon juice. Each ingredient mingles to create a harmonious blend of creaminess, sharpness, and freshness.
Step 5: Season to Perfection
Sprinkle in kosher salt and freshly ground black pepper to taste. This simple seasoning step is what pulls all the flavors together, so be generous but mindful, tasting as you go.
Step 6: Mix and Chill
Give everything a good mix until everything is combined perfectly. Allowing it to chill before serving helps the flavors marry beautifully, giving you the best Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe experience.
How to Serve Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe
Garnishes
For a beautiful presentation and added freshness, sprinkle a few extra chopped chives or parsley on top just before serving. A tiny dusting of smoked paprika can also add a subtle warmth and color contrast that looks stunning on the plate.
Side Dishes
This egg salad pairs wonderfully with crusty bread, crisp lettuce leaves, or in a sandwich with hearty whole grain bread. Fresh tomato slices or pickles on the side add a welcome tang that complements the creamy salad.
Creative Ways to Present
Try serving this salad in avocado halves for an elegant twist or spoon it over cucumber rounds for a light appetizer. It’s equally delicious served atop toasted crackers at your next gathering, making it versatile enough to shine in any setting.
Make Ahead and Storage
Storing Leftovers
Place your leftover Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe in an airtight container and refrigerate. It keeps beautifully for up to 3 days, allowing you to enjoy it for quick lunches or snacks during your busy week.
Freezing
While freezing is generally not recommended for creamy egg salad recipes, due to texture changes, if you must, freeze in an airtight container. Be aware that mayonnaise may separate upon thawing, so it’s best enjoyed fresh or refrigerated rather than frozen.
Reheating
This salad is best served chilled, so reheating isn’t necessary. If you prefer it at room temperature, simply let it sit out of the fridge for about 15 minutes before serving to bring out the flavors more fully.
FAQs
Can I use different herbs in this Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe?
Absolutely! Feel free to experiment with dill, tarragon, or basil to suit your taste. Each herb will lend a unique aroma and complexity to your salad.
What’s the best way to peel hard-boiled eggs without hassle?
Cooling the eggs immediately in an ice bath after boiling is the key. This cool-water shock contracts the egg inside the shell, making peeling much easier.
Can I make this recipe vegan or dairy-free?
For a vegan twist, try substituting eggs with mashed chickpeas and use vegan mayonnaise. The texture won’t be exactly the same, but the flavors will still be delicious!
How long does this salad keep in the fridge?
This salad stays fresh and safe to eat for about 3 days when stored properly in the refrigerator.
Can I add other ingredients to the egg salad?
Definitely! Crunchy celery, sweet pickle relish, or even crispy bacon bits can add exciting textures and flavors to this already creamy and flavorful dish.
Final Thoughts
Once you’ve tasted this Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe, you’ll understand why it’s such a beloved classic. Its bright, fresh flavors paired with creamy, rich eggs make it a go-to for lunches, picnics, or quick dinners. I encourage you to dive in and make this recipe your own because sometimes the simplest dishes really are the most memorable!
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Creamy Egg Salad with Red Onion, Chives, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
A classic, creamy egg salad recipe made with hard-boiled eggs, fresh herbs, and a tangy blend of mayonnaise and Dijon mustard. Perfect for sandwiches, wraps, or as a light lunch served chilled.
Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes to achieve hard-boiled eggs.
- Cool the eggs: Remove the eggs from the pot and immediately cool them under cold running water or by placing them in an ice bath to stop the cooking process and make peeling easier.
- Chop the eggs: Once cooled, peel the eggs carefully and chop them into small pieces suitable for salad.
- Combine ingredients: In a large mixing bowl, add the chopped eggs, finely diced red onion, mayonnaise, Dijon mustard, chopped parsley, chives, and lemon juice.
- Season the salad: Add kosher salt and freshly ground black pepper to taste, adjusting seasoning according to your preference.
- Mix and serve: Mix all ingredients thoroughly until well combined. Serve the egg salad chilled for best flavor.
Notes
- For easier peeling, use eggs that are a few days old rather than very fresh eggs.
- Adjust the amount of mayonnaise and mustard to taste for creaminess and tang.
- Add celery or dill for extra crunch and flavor if desired.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on toasted bread, in lettuce wraps, or with crackers as a versatile meal or snack.
