Creamy Herb-Infused Egg Salad

This creamy herb-infused egg salad combines fluffy steamed eggs with fresh dill, chives, and a tangy Dijon mustard for a delightful spread perfect for sandwiches or as a light meal.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

Ingredients

Main ingredients

8 large large eggs Use older eggs for easier peeling.
1/4 cup mayonnaise Greek yogurt can be used for a lighter option.
1/4 cup fresh dill, chopped Substitute parsley if preferred.
2 tablespoons fresh chives, finely sliced Can use green onions instead.
2 tablespoons Dijon mustard
1/2 teaspoon fine sea salt Reduce for lower sodium.
1/4 teaspoon freshly ground black pepper

Instructions

Preparation

Pour 1 inch of water into a pot and bring it to a gentle simmer. Place a steamer basket over the water.
Arrange the eggs in the basket, cover, and steam for 14 minutes.
Immediately transfer the eggs to an ice-water bath for 5 minutes.
Tap each egg gently, roll to crack the shell, peel under running water, then chop into bite-sized pieces.

Mixing and Serving

In a medium bowl, combine chopped eggs, mayonnaise, dill, chives, and Dijon.
Season with salt and pepper. Stir until just blended.
Taste and adjust seasoning. Spoon onto toasted bread or serve in a wrap.

Notes

For creamier texture, fold in an extra tablespoon of mayo or a splash of olive oil. Substitute with vegan mayo for dairy-free. Reduce salt for lower sodium, adding lemon juice for brightness. Serve with accompaniments like crisp pickles or a lemony salad.