The Best Egg Salad Recipe
Introduction
Egg salad is a timeless, creamy, and flavorful dish that’s perfect for sandwiches or a light snack. This recipe combines fresh herbs and tangy Dijon mustard to elevate the classic egg salad to the next level. It’s simple to make and always a crowd-pleaser.
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, minced
- 2 tablespoons chives, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Step 1: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the pan from heat. Cover and let the eggs stand for 10 to 12 minutes.
- Step 2: Prepare an ice bath large enough to hold all the eggs. After the 10 to 12 minutes, transfer the eggs to the ice bath and let them cool completely.
- Step 3: Peel the cooled eggs and chop them roughly. Place the chopped eggs in a medium-sized bowl.
- Step 4: Add the mayonnaise, fresh dill, chives, Dijon mustard, salt, and pepper to the bowl. Mix everything together until well combined.
Tips & Variations
- For a creamier texture, add a little more mayonnaise or a teaspoon of sour cream.
- Swap fresh dill for parsley or tarragon if you prefer a different herb flavor.
- Add a pinch of smoked paprika or a dash of hot sauce for a smoky or spicy kick.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier version.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best served chilled, and if needed, you can let it sit at room temperature for 10-15 minutes before eating to enhance the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make egg salad ahead of time?
Yes, egg salad can be made a day in advance and stored in the refrigerator. However, it’s best enjoyed within 3 days for optimal freshness and flavor.
What’s the best way to peel hard-boiled eggs easily?
Placing the eggs in an ice bath right after boiling helps stop the cooking process and makes peeling easier. Gently tapping the eggs on a hard surface and peeling under running water can also help remove the shells cleanly.
PrintThe Best Egg Salad Recipe
This classic egg salad recipe features perfectly cooked eggs combined with creamy mayonnaise, fresh dill, chives, and Dijon mustard for a flavorful and easy-to-make dish, perfect for sandwiches or a light salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Eggs
- 8 large eggs
Salad Dressing
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, minced
- 2 tablespoons chives, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Boil the eggs: Add 8 large eggs to a saucepan and fill with cold water. Bring the water to a boil, then immediately remove the saucepan from heat. Cover it and let the eggs stand for 10-12 minutes to cook through.
- Prepare an ice bath: Create an ice bath large enough to hold all the eggs. After the eggs have finished cooking, transfer them to the ice bath and let them cool completely to stop the cooking process and make peeling easier.
- Peel and chop the eggs: Once cooled, peel the eggs and chop them into bite-sized pieces. Place the chopped eggs in a medium-sized bowl.
- Mix the dressing: Add 1/4 cup mayonnaise, 1 tablespoon minced fresh dill, 2 tablespoons minced chives, 2 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl with the chopped eggs.
- Combine all ingredients: Stir everything together until well combined and evenly mixed into a creamy egg salad.
Notes
- Use fresh herbs like dill and chives to enhance flavor.
- Adjust salt and pepper to taste.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Chill the egg salad in the refrigerator for 30 minutes before serving for best flavor.
- Perfect for sandwiches, wraps, or served on a bed of greens.
Keywords: egg salad, easy egg salad recipe, classic egg salad, creamy egg salad, egg sandwich filling
