Name: Literally The BEST Egg Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 8 large eggs; 1/4 cup mayonnaise; 1 tablespoon fresh dill, minced; 2 tablespoons chives, minced; 2 tablespoons Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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Introduction

Egg salad is a classic, creamy, and flavorful dish that’s perfect for sandwiches or a light lunch. This recipe combines fresh herbs and tangy Dijon mustard to elevate the humble egg salad to something truly special.

The image shows a white bowl filled with a creamy egg salad. The salad has about two layers: the base layer is chunks of boiled eggs with white and yellow parts, and the top layer is a thick, pale yellow dressing mixed with herbs and black pepper specks scattered throughout. Small green dill leaves are spread on top, adding a fresh touch. A wooden spoon rests inside the bowl, partially covered by the salad. The bowl sits on a white marbled surface with some loose dill and a gray cloth barely visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 large eggs
1/4 cup mayonnaise

1 Tablespoon fresh dill, minced
2 tablespoons chives, minced

2 tablespoons Dijon mustard
1/2 teaspoon salt

1/4 teaspoon pepper

Instructions

Step 1: Place the 8 large eggs in a saucepan and fill with cold water until the eggs are covered. Bring the water to a boil, then immediately remove the pan from heat. Cover and let the eggs stand for 10-12 minutes.
Step 2: Prepare a large ice bath. After the eggs have rested, transfer them to the ice bath and let them cool completely.

Step 3: Peel and chop the cooled eggs, then place them in a medium-sized bowl.
Step 4: Add the mayonnaise, fresh dill, chives, Dijon mustard, salt, and pepper to the chopped eggs. Mix everything together until well combined.

Tips & Variations

For extra creaminess, add a little sour cream or Greek yogurt along with the mayonnaise.

Try swapping fresh dill for fresh parsley or tarragon to change the flavor profile.
Add a dash of smoked paprika or a pinch of cayenne for a subtle spicy kick.
Use whole-grain or spicy brown mustard if you prefer a bolder taste.

Serve on toasted bread with crisp lettuce for a refreshing crunch.

Storage

Store egg salad in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume it within this time. If the salad thickens after storing, stir in a little extra mayonnaise or a splash of milk before serving. Avoid freezing, as the texture changes.

How to Serve

A close-up of a thick egg salad sandwich cut in half and stacked, showing three layers of soft whole grain bread with visible seeds. Between the bread layers, there are thick, chunky pieces of egg mixed with creamy yellow mayonnaise and flecks of green herbs. A single leaf of green lettuce peeks out from the bottom layer. The sandwich sits on a round white plate, placed on a white marbled surface with a striped cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the eggs are perfectly cooked for egg salad?

Letting the eggs stand in hot water for 10-12 minutes after boiling helps achieve firm, well-cooked yolks without overcooking. This method prevents a green ring around the yolk and keeps the eggs tender.

Can I prepare this egg salad ahead of time?

Yes, egg salad can be made a few hours or even a day in advance. Just keep it refrigerated in a sealed container and stir gently before serving to redistribute the flavors.