Best Egg Salad
A creamy and tangy egg salad enhanced with lemon, Dijon mustard, and fresh herbs, perfect for sandwiches, brunch, or potlucks.
Ingredients
Main Ingredients
- 8 large eggs Use eggs that are at least a few days old for easier peeling.
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise Use full-fat for best texture.
- 2 tablespoons fresh lemon juice
- 1 medium shallot, minced Can be substituted with scallions.
- 1 large garlic clove, minced For a lighter version, omit this.
- 1/4 teaspoon ground coriander
- small handful fresh chives, snipped
- to taste salt and pepper
Instructions
Cooking Eggs
- Place eggs in a saucepan and cover with cold water by about an inch.
- Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let stand for 10–12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water. Cool completely (about 5–10 minutes) to stop cooking and make peeling easier.
- Peel the eggs and chop them coarsely for texture.
Preparing the Salad
- In a mixing bowl, whisk together Dijon, mayonnaise, lemon juice, minced shallot, garlic, coriander, chives, salt, and pepper.
- Gently fold in the chopped eggs with a spatula until coated, keeping some larger pieces intact.
- Taste and adjust seasoning. Chill for at least 15 minutes before serving.
Notes
The egg salad can be served on toast, in a sandwich, or as a salad topper. For variations, consider using Greek yogurt instead of mayo for a lighter version or adding avocado for creaminess.