Description
This best egg salad recipe is a classic, creamy, and flavorful dish perfect for a quick lunch or snack. Made with hard-boiled eggs, mayonnaise, Dijon mustard, fresh herbs, and a hint of lemon juice, it’s delicious served on sandwiches, crackers, or a bed of lettuce.
Ingredients
Egg Salad Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
Instructions
- Hard Boil Eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Remove eggs, cool in ice water, peel, and chop them roughly.
- Make Dressing: In a medium bowl, whisk together ¼ cup mayonnaise, 2 to 3 teaspoons Dijon mustard, 1 teaspoon fresh lemon juice, ¼ teaspoon sea salt, and freshly ground black pepper to your taste until smooth and well combined.
- Combine Ingredients: Stir in ¼ cup finely diced red onion into the dressing. Then gently fold in the chopped eggs along with 1 tablespoon chopped fresh chives and 1 tablespoon chopped fresh dill until everything is evenly mixed.
- Chill and Serve: Cover the egg salad and chill in the refrigerator for 20 minutes to let the flavors meld. After chilling, stir again, adjust seasoning if needed, and serve as desired on sandwiches, crackers, or over lettuce.
Notes
- For perfectly cooked eggs, avoid overcooking to prevent a green ring around the yolk.
- You can adjust the amount of Dijon mustard to taste for more or less tanginess.
- Fresh herbs like chives and dill add a bright, fresh flavor but can be substituted with parsley if preferred.
- This egg salad keeps well refrigerated for up to 2 days; stir before serving.
- For a lower-fat version, substitute mayonnaise with Greek yogurt.
