Description
This classic egg salad recipe is simple, creamy, and full of flavor. Made with hard-boiled eggs, mayonnaise, Dijon mustard, and fresh herbs, it’s perfect for sandwiches, wraps, or as a refreshing side dish.
Ingredients
Scale
- 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 and freshly ground black pepper, to taste
Instructions
- 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.
- Remove the eggs from the pot and cool them under cold running water or by placing them in an ice bath.
- Once cooled, peel the eggs and chop them into small pieces.
- In a large mixing bowl, combine the chopped eggs, diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice.
- Season with kosher salt and freshly ground black pepper to taste.
- Mix well to combine and serve chilled.
Notes
- For an extra creamy texture, you can add a little extra mayonnaise or substitute with Greek yogurt.
- You can make the egg salad ahead of time and store it in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American