Description
A classic, creamy egg salad made with hard-boiled eggs, fresh herbs, and a tangy Dijon mustard dressing. Perfect for sandwiches, wraps, or a light salad on its own.
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 them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and let the eggs simmer for 10 to 12 minutes until hard-boiled.
- Cool the eggs: Remove the eggs from the boiling water and cool them immediately under cold running water or place them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop: Once the eggs are completely cool, peel off the shells carefully, then chop the eggs into small, bite-sized pieces.
- Mix ingredients: In a large mixing bowl, combine the chopped eggs, finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting the seasoning to your preference for a balanced flavor.
- Combine and chill: Mix all ingredients thoroughly until well combined. Serve the egg salad chilled for the best flavor and texture.
Notes
- For best results, use eggs at room temperature to prevent cracking during boiling.
- Mayonnaise can be substituted with Greek yogurt for a lighter, tangier version.
- Fresh herbs like dill or tarragon can be added for variation.
- Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on whole grain bread or lettuce wraps for a wholesome meal.
