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–+ servings

Simple Egg Salad

A quick and easy egg salad with creamy mayonnaise, Dijon, and fresh chives, perfect for lunch or gatherings.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 6 pieces hard-boiled eggs Can use ready-made hard-boiled eggs.
  • 1/4 cup mayonnaise Substitute: plain Greek yogurt for a tangier, lighter version.
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh chives Substitute: green onion or dill.
  • 1 tablespoon lemon juice Fresh preferred.
  • to taste Salt and pepper
  • Lettuce leaves for serving
  • Bread or crackers (optional)

Optional Add-ins

  • 1/4 cup finely diced celery For added crunch.
  • 2 tablespoons sweet pickle relish

Instructions

Preparation

  • Peel the hard-boiled eggs and chop them into bite-sized pieces, mixing small chunks with a few larger pieces for texture.
  • In a mixing bowl, add the mayonnaise, Dijon mustard, lemon juice, and chopped chives. Whisk briefly to combine.
  • Add the chopped eggs to the bowl, gently folding them into the dressing using a spatula to keep the yolks and whites distinct.
  • Season with salt and pepper, tasting and adjusting as needed. A little extra lemon can brighten the dish.

Serving

  • Serve immediately on lettuce leaves, as a sandwich filling, or with crackers. Chill for 15–30 minutes if you prefer it cold.

Notes

Keep your mixing gentle to avoid making the salad gummy. For storage, refrigerate in an airtight container within 2 hours of making, and consume within 3-4 days. Do not freeze egg salad due to texture change.