This creamy, herby egg salad is the perfect blend of flavor and simplicity. Whether you’re piling it onto sandwiches or serving it with crackers, this recipe is a guaranteed hit for lunches, picnics, or quick snacks.

Ingredients

  • 8 large eggs 🥚
  • ¼ cup mayonnaise (or Greek yogurt for a lighter option)
  • ¼ cup fresh dill, finely minced
  • 2 tablespoons chives, finely minced
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Step 1: Cook the Eggs

  1. Place the eggs in a single layer at the bottom of a saucepan.
  2. Cover the eggs with cold water, about 1 inch above the eggs.
  3. Bring the water to a boil over medium-high heat.
  4. Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10–12 minutes.
  5. Prepare an ice bath by filling a large bowl with cold water and ice cubes. Transfer the eggs to the ice bath to cool completely (about 5 minutes).

Step 2: Peel and Chop

  1. Gently tap each egg on a flat surface to crack the shell. Peel the shell off, starting at the wider end where the air pocket is located.
  2. Chop the peeled eggs into small, bite-sized pieces.

Step 3: Mix the Salad

  1. In a medium mixing bowl, combine the chopped eggs with:
    • Mayonnaise (or Greek yogurt)
    • Fresh dill
    • Chives
    • Dijon mustard
    • Salt and pepper
  2. Gently stir until all ingredients are evenly mixed and the egg salad reaches your desired creaminess.

Step 4: Serve and Enjoy

  • Spread the egg salad onto slices of bread, toast, or bagels to make sandwiches.
  • Serve it with crackers or as a topping for lettuce cups for a lighter option.

Optional Mix-Ins

  • Tangy Twist: Add pickle juice, diced pickles, or relish for extra zing.
  • Crunch: Mix in chopped celery, diced red onion, or shredded carrots.
  • Protein Boost: Include chopped bacon, shrimp, or chicken for a heartier dish.
  • Healthy Fats: Dice up an avocado for added creaminess and richness.

Storage Tips

  • Store egg salad in an airtight container in the refrigerator for up to 3–5 days.
  • Avoid leaving it at room temperature for more than 2 hours to ensure freshness and food safety.

Tips for Perfect Egg Salad

  1. Creamy Texture: Use a fork to mash some of the chopped eggs before mixing for a smoother texture.
  2. Balance of Flavors: Taste as you mix and adjust the salt, pepper, or Dijon mustard to your preference.
  3. Egg Prep Hack: To make peeling easier, use eggs that are at least a few days old.

This Egg Salad Recipe is a timeless classic that’s easily customizable and perfect for any occasion. With its creamy, herby base and endless mix-in possibilities, it’s a dish you’ll return to again and again. Enjoy! 🥚✨