Classic Egg Salad
A simple, creamy egg salad perfect for sandwiches, picnics, or quick weekday lunches, featuring bright chives and a tangy mustard flavor.
Ingredients
Egg Salad Base
- 8 large large eggs hard-boiled and cooled
- 1/3 cup mayonnaise plus more as needed, or Greek yogurt for a lighter version
- 2 teaspoons pickle juice optional; adds acidity
- 1/4 cup chives chopped (scallions work too)
- 1/4 red onion red onion minced
- 1 teaspoon mustard yellow or Dijon
- 1/4 teaspoon sweet paprika
- to taste salt
- to taste pepper
Instructions
Preparation
- Hard-boil the eggs using one of the following methods: Stovetop - Place eggs in a single layer in a saucepan and cover with 1–2 inches of cold water. Bring to a boil. As soon as it boils, remove the pan from heat, cover, and let the eggs sit for 10–12 minutes.
- Instant Pot - Pour 1 cup of water into the pot and add a rack. Place eggs on the rack. Seal the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 5 minutes, then quick-release the rest.
- Transfer the eggs to an ice bath immediately to cool. Tap and roll each egg to crack the shell and peel. Rinse if needed and chop to your preferred size.
Mixing
- In a medium bowl, combine chopped eggs, 1/3 cup mayonnaise, 2 teaspoons pickle juice, minced red onion, 1 teaspoon mustard, chopped chives, 1/4 teaspoon sweet paprika, and salt and pepper. Stir until evenly coated.
- Taste and adjust seasoning, adding more mayonnaise if you desire a looser spread.
Serving
- Serve on bread, crackers, or a bed of greens. Enjoy right away or chill to allow flavors to meld.
Notes
For a twist, try adding ingredients like curry powder, avocado, or crumbled bacon. Store in an airtight container in the fridge for up to 3-4 days.