Classic Egg Salad
A creamy and fresh egg salad made with hard-boiled eggs, mayonnaise, Dijon mustard, fresh dill, and chives, perfect for sandwiches or as a topping for greens.
Ingredients
Key Ingredients
- 8 large egg Hard-boiled
- 1/4 cup mayonnaise Use full-fat for best texture
- 1 tablespoon fresh dill, minced Or 1 teaspoon dried dill
- 2 tablespoons chives, minced Scallions can work in a pinch
- 2 tablespoons Dijon mustard For tangy flavor
- 1/2 teaspoon salt To taste
- 1/4 teaspoon pepper To taste
Instructions
Preparation
- Place eggs in a single layer in a medium saucepan. Cover with cold water so the water level is about 1 inch above the eggs.
- Bring the pot to a rolling boil over medium-high heat. As soon as it boils, cover the pot and remove it from heat. Let the eggs sit, covered, for 10–12 minutes.
- Drain the hot water and immediately transfer the eggs to a bowl of ice water. Chill for about 5 minutes.
- Gently tap each egg to crack the shell and peel under running water.
- Chop the eggs into bite-sized pieces and place them in a mixing bowl.
Mixing
- Add the mayonnaise, minced dill, minced chives, Dijon mustard, salt, and pepper to the eggs.
- Use a fork to gently fold everything together until combined but avoid mashing.
- Taste and adjust seasoning if needed — a pinch more salt, a squeeze of lemon, or extra chives can brighten the final dish.
- Serve immediately or chill before serving.
Notes
The salad can be stored in an airtight container in the fridge for up to 3–4 days. Mayonnaise can be substituted with Greek yogurt for a lighter salad. Flavor variations can include curry powder or mashed avocado.