The Best Egg Salad Recipe
Introduction
Egg salad is a timeless classic that’s both simple and satisfying. This recipe combines creamy mayonnaise with fresh herbs and tangy dijon mustard for a flavorful twist. It’s perfect for sandwiches, salads, or snacks.
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 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 10-12 minutes.
- Step 2: Prepare an ice bath large enough to hold the eggs. After the eggs have finished cooking, transfer them to the ice bath and let them cool completely.
- Step 3: Peel the cooled eggs and chop them into small pieces. Transfer to a medium bowl.
- Step 4: Add mayonnaise, fresh dill, chives, dijon mustard, salt, and pepper to the chopped eggs. Stir gently until everything is well combined.
Tips & Variations
- For a creamier texture, add a little Greek yogurt in place of some mayonnaise.
- Try adding a pinch of smoked paprika or cayenne pepper for a bit of heat.
- Use celery or finely diced pickles for extra crunch.
- Swap fresh dill for tarragon or parsley for a slightly different herbal note.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled and should be discarded if left out at room temperature for more than two hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use hard-boiled eggs made in advance?
Yes, hard-boiled eggs can be made ahead and stored in the refrigerator for up to one week before using in the salad.
How can I make the egg salad less runny?
Ensure the eggs are fully cooked and drained well. Use mayonnaise sparingly and add it gradually to control the consistency.
Print
The Best Egg Salad Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A classic and creamy egg salad recipe featuring hard-boiled eggs combined with mayonnaise, dill, chives, and dijon mustard for a flavorful and easy-to-make dish perfect for sandwiches or as a snack.
Ingredients
Eggs
- 8 large eggs
Salad Mixture
- 1/4 cup mayonnaise
- 1 Tablespoon fresh dill, minced
- 2 tbsp chives, minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp 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 the saucepan and let the eggs stand in the hot water for 10-12 minutes to cook through.
- Prepare an Ice Bath: While the eggs are cooking, prepare a large bowl with ice and water. After the eggs have finished cooking, transfer them immediately to the ice bath. Let them cool completely to stop the cooking process and make peeling easier.
- Peel and Chop: Once cooled, gently peel the eggs and chop them into bite-sized pieces. Place the chopped eggs into a medium-sized mixing bowl.
- Mix Salad 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 pepper to the bowl with the chopped eggs. Stir everything together until well combined.
Notes
- For extra flavor, add a dash of paprika or a squeeze of lemon juice.
- Use fresh herbs for best taste.
- Egg salad can be stored in an airtight container in the fridge for up to 3 days.
- Serve on toasted bread, in a wrap, or with fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: egg salad, classic egg salad, easy egg salad recipe, creamy egg salad, mayonnaise egg salad
