Description
This classic egg salad recipe combines perfectly cooked hard-boiled eggs with a creamy mixture of mayonnaise, Dijon mustard, fresh herbs, and a hint of lemon juice. It’s a simple, flavorful dish ideal for sandwiches, salads, or as a protein-packed snack, offering a fresh and tangy twist with parsley and chives.
Ingredients
Scale
Egg Salad Ingredients
- 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a gentle boil over medium-high heat, then reduce the heat and let the eggs simmer for 10-12 minutes until they are hard-boiled.
- Cool the eggs: Remove the eggs from the boiling water and cool them immediately under cold running water or place them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop: Once completely cooled, carefully peel the eggs and chop them into small, bite-sized pieces suitable for mixing.
- Combine ingredients: In a large mixing bowl, add the chopped eggs together with the diced red onion, mayonnaise, Dijon mustard, finely diced parsley, chives, and lemon juice.
- Season: Add kosher salt and freshly ground black pepper according to your taste preferences for a well-balanced flavor.
- Mix and serve: Thoroughly mix all the ingredients until well combined. Serve the egg salad chilled for the freshest taste, perfect for sandwiches or as a side dish.
Notes
- For easier peeling, use eggs that have been refrigerated for at least a few days.
- Adjust the amount of mayonnaise and mustard according to desired creaminess and tanginess.
- Fresh herbs like parsley and chives add brightness; substitute with dill or tarragon if preferred.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on whole grain bread or crisp lettuce leaves for a lighter option.
