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
Scale
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
