Description
A classic and creamy egg salad recipe that’s quick to prepare and perfect for sandwiches, salads, or as a tasty snack. This egg salad combines perfectly boiled eggs with tangy Dijon mustard, fresh herbs, and a touch of lemon juice for brightness.
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, to taste
- 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 make hard-boiled eggs.
- Cool the Eggs: Remove the eggs from the pot and cool them under cold running water or by placing them in an ice bath to stop the cooking process and make peeling easier.
- Peel and Chop: Once the eggs are cooled, peel off the shells and chop the eggs into small pieces for easy mixing.
- Combine Ingredients: In a large mixing bowl, add the chopped eggs, finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice.
- Season and Mix: Season with kosher salt and freshly ground black pepper to taste, then mix well until all ingredients are evenly combined.
- Serve Chilled: Refrigerate the egg salad for a short time before serving, or serve immediately chilled as a sandwich filling or a side salad.
Notes
- Use room temperature eggs to prevent cracking during boiling.
- Adjust the amount of mayonnaise and mustard based on preference for creaminess and tang.
- Fresh herbs like parsley and chives add brightness; feel free to substitute or add dill or tarragon.
- This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with whole grain bread or crackers for a complete snack or meal.
