Description
This classic egg salad recipe combines perfectly boiled eggs with creamy mayonnaise, fresh dill, chives, and tangy Dijon mustard to create a flavorful and easy-to-make dish. Ideal for sandwiches, salads, or a quick protein-packed snack.
Ingredients
Scale
Eggs
- 8 large eggs
Salad Mixture
- 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
Instructions
- Boil the Eggs: Place 8 large eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the pan from heat. Cover and let the eggs stand for 10 to 12 minutes to cook through.
- Prepare Ice Bath: While the eggs are cooking, fill a large bowl with cold water and ice to create an ice bath. After the eggs have finished cooking, transfer them to the ice bath to cool completely. This stops the cooking process and makes peeling easier.
- Peel and Chop Eggs: Once cooled, peel the eggs carefully. Chop the peeled eggs into bite-sized pieces and place them in a medium-sized mixing bowl.
- Mix Ingredients: Add 1/4 cup mayonnaise, 1 tablespoon minced fresh dill, 2 tablespoons minced chives, 2 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl with the chopped eggs. Stir everything together gently until well combined.
Notes
- Be sure to not overcook the eggs to prevent a green ring around the yolk.
- Fresh herbs like dill and chives add a vibrant flavor; feel free to substitute with parsley or tarragon.
- This egg salad is perfect for sandwiches, wraps, or as a dip with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: egg salad, boiled eggs, mayonnaise, dill, chives, Dijon mustard, easy egg salad recipe
