Classic Egg Salad
A comforting and adaptable egg salad with hard-boiled eggs, Dijon, fresh herbs, and crunchy celery, perfect for lunches or snacks.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs Cooked and cooled
- 2 tablespoons mayonnaise Full-fat for richness or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard For a zesty flavor
- 1/4 cup celery, diced For crunch, can replace with diced apple
- 1 tablespoon fresh dill, chopped Or 1 teaspoon dried dill
- 1 tablespoon chives, chopped Scallions can also be used
- Salt To taste
- Freshly ground black pepper To taste
Instructions
Preparation
- Peel and chop the hard-boiled eggs into medium chunks.
- In a mixing bowl, whisk together the mayonnaise and Dijon until smooth.
- Add diced celery, chopped dill, and chives to the bowl and stir to combine.
- Gently fold in the chopped eggs with a spatula or spoon until evenly coated.
- Season with salt and freshly ground black pepper to taste. Adjust flavors as needed.
Serving
- Serve immediately on toasted bread, crackers, or over lettuce.
- Chill for 30 minutes if you prefer it cold.
Notes
Properly stored, egg salad keeps for 3–4 days in the fridge. Do not leave at room temperature for more than two hours. Refrigerate in an airtight container.