Description
This classic egg salad recipe features perfectly hard-boiled eggs combined with creamy mayonnaise, tangy Dijon mustard, fresh herbs, and a hint of lemon juice. It’s a quick, flavorful, and versatile dish perfect for sandwiches, salads, or as a protein-packed snack.
Ingredients
Egg Salad
- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon capers, optional
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for about 10-12 minutes. Remove the eggs, cool them under cold running water, then peel and chop into small pieces.
- Mix the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and several grinds of freshly ground black pepper until smooth and well combined.
- Add vegetables and herbs: Stir the finely diced red onion into the dressing, then gently fold in the chopped eggs, fresh chives, fresh dill, and capers if using, ensuring everything is evenly combined without breaking the egg pieces too much.
- Chill and serve: Cover the bowl with plastic wrap and chill the egg salad in the refrigerator for 20 minutes to let the flavors meld. Stir again before tasting and adjusting seasoning. Serve chilled as desired.
Notes
- For perfectly peeled eggs, use slightly older eggs rather than very fresh ones.
- Adjust the amount of Dijon mustard to taste for more or less tang.
- Capers add a salty, briny flavor but are optional if you prefer a milder taste.
- Serve the egg salad on toasted bread, lettuce wraps, or with crackers for a delicious meal or snack.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American