Description
This classic Egg Salad recipe is a creamy, tangy, and herbaceous dish perfect for sandwiches, wraps, or as a side salad. Made with hard-boiled eggs, mayonnaise, mustard, fresh herbs, and a hint of lemon juice, it offers a refreshing and satisfying meal in just 22 minutes.
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 for 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 cooled, peel the eggs carefully and chop them into small pieces suitable for the salad texture.
- Combine ingredients: In a large mixing bowl, combine the chopped eggs, diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice to build the salad flavors.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting the seasoning to your preference.
- Mix and serve: Mix everything well to combine evenly. Serve the egg salad chilled for best taste and freshness.
Notes
- Use room temperature eggs for easier peeling.
- For a lighter version, substitute some or all the mayonnaise with Greek yogurt.
- Egg salad can be stored in the refrigerator in an airtight container for up to 3 days.
- Add celery or dill for extra crunch and flavor if desired.
- Serve on toasted bread, in wraps, or over greens for a complete meal.
