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
Scale
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.
