Description

Egg salad is a classic dish that marries creamy hard-boiled eggs with zesty mayonnaise and mustard for a delightful, satisfying spread. Perfect for sandwiches, crackers, or as a stand-alone snack, this easy recipe can be customized with your favorite herbs or spices. Whether you’re preparing for a picnic or a casual brunch, this egg salad will elevate any meal and leave everyone asking for more.

Ingredients

Scale

6 large hard-boiled eggs
1/3 cup mayonnaise
1 tsp Dijon mustard
2 tbsp fresh chives, finely chopped
1/4 tsp salt (adjust to taste)
1/4 tsp black pepper (adjust to taste)
1 tsp lemon juice

Instructions

Begin by boiling the eggs: place them in a pot covered with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let sit for 12 minutes.
Transfer the eggs to an ice bath to cool for about 5 minutes; this makes peeling easier.
Carefully crack and peel the eggs, starting from the wider end.
Chop the peeled eggs into small pieces in a bowl.
Add mayonnaise, Dijon mustard, chives, salt, pepper, and lemon juice to the bowl; stir gently until combined.
Chill in the fridge for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 1g
Sodium: 260mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 10g
Cholesterol: 370mg

Keywords: For added crunch, consider mixing in diced celery or bell peppers. Swap mayonnaise with Greek yogurt for a lighter version. A sprinkle of paprika or dill can enhance flavor.