Egg Salad

5 from 1 vote

This easy to make Egg Salad recipe features hard-boiled eggs mixed with mayonnaise, dijon mustard, and finely chopped fresh herbs. Perfect for a sandwich or wrap.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Ingredients

6 large eggs
¼ cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons fresh chives minced
1 tablespoon fresh parsley minced
2 teaspoons fresh dill minced
1 teaspoon lemon juice fresh
⅛ teaspoon sea salt
⅛ teaspoon pepper

Instructions

Bring a medium size pot of water to a simmer over medium heat. Add in the eggs and let them simmer in the water for 15 minutes.
After the 15 minutes, remove the eggs and place them in a bowl of ice cold water, let them sit another 15 minutes.
Crack and peel the eggs in the cold water or under cold running water.
Chop the eggs to your preferred size (approximately 1/4 -1/2 inch chunks), add the egg to a medium size mixing bowl.
Add the mayonnaise, dijon mustard, minced chives, parsley, and fresh dill. Sprinkle with salt, pepper and adda squeeze of fresh lemon juice.
Stir this all together until well combined.
Egg salad can be enjoyed on it’s own or in a sandwich.

Notes

Mayonnaise: Use a mayo of your choice, or you
Dijon: For extra flavoring. Substitute with yellow mustard if preferred.
Lemon Juice: A hint of acidity rounds out the flavoring. Substitute with vinegar if needed.
Optional Ingredients: Add some relish, either sweet or dill relish, or chopped up pickles. Other optional add-ins include diced red onion, diced celery, or diced jalapeño

Nutrition