Description
This classic Egg Salad recipe is a quick and easy dish perfect for sandwiches, salads, or a light snack. Made with creamy mayonnaise, tangy Dijon mustard, fresh herbs, and a hint of lemon juice, it offers a flavorful and satisfying way to enjoy hard-boiled eggs. Ready in just 22 minutes, this recipe is both versatile and delicious.
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 rolling boil, then reduce heat and simmer for 10-12 minutes to achieve hard-boiled eggs.
- Cool the eggs: Remove the eggs from the hot water and cool them immediately under cold running water or by placing them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop eggs: Once cooled, gently peel the eggs and chop them into small, bite-sized pieces for the salad.
- Combine ingredients: In a large mixing bowl, add the chopped eggs, finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice.
- Season the salad: Add kosher salt and freshly ground black pepper to taste, adjusting the seasoning as preferred.
- Mix and serve: Stir all ingredients thoroughly to ensure an even distribution of flavors. Serve chilled for best taste, either as a sandwich filling, on crackers, or as a salad topping.
Notes
- For easier peeling, use eggs that have been refrigerated for a few days or add a teaspoon of baking soda to the boiling water.
- Customize the recipe by adding celery, dill, or paprika for additional flavor and texture.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Ensure eggs are fully cooled before peeling to prevent the whites from sticking to the shell.
