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
- Place the eggs in a single layer at the bottom of a saucepan.
- Cover the eggs with cold water, about 1 inch above the eggs.
- Bring the water to a boil over medium-high heat.
- Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10–12 minutes.
- 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
- 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.
- Chop the peeled eggs into small, bite-sized pieces.
Step 3: Mix the Salad
- In a medium mixing bowl, combine the chopped eggs with:
- Mayonnaise (or Greek yogurt)
- Fresh dill
- Chives
- Dijon mustard
- Salt and pepper
- 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
- Creamy Texture: Use a fork to mash some of the chopped eggs before mixing for a smoother texture.
- Balance of Flavors: Taste as you mix and adjust the salt, pepper, or Dijon mustard to your preference.
- 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! 🥚✨
