Name: The Best Egg Salad Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
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

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Introduction

Egg salad is a timeless, creamy classic that’s perfect for sandwiches, salads, or as a snack. This recipe combines fresh herbs and tangy mustard to elevate the simple hard-boiled egg into a flavorful delight.

A white bowl filled with creamy egg salad showing around three layers: a base of chopped boiled egg whites in white and pale yellow, a thick layer of smooth, pale yellow mayonnaise mixed with herbs adding green specks, and a topping of coarse black pepper spread evenly, with small dill leaves scattered for garnish. A wooden spoon with a smooth texture scoops some salad from the right side. The bowl sits on a white marbled surface with a striped gray and white cloth visible near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

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 8 large eggs in a saucepan and cover them with cold water. Bring the water to a boil, then immediately remove the pan from heat. Cover the pan and let the eggs stand for 10-12 minutes.
Step 2: Prepare an ice bath large enough to hold all the eggs. Once the eggs have finished cooking, transfer them to the ice bath and let them cool completely.
Step 3: Peel the cooled eggs and chop them into small pieces. 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 extra creaminess, add a tablespoon of Greek yogurt or sour cream along with the mayonnaise.
Try adding a dash of smoked paprika or a few drops of hot sauce for a smoky or spicy twist.
Use fresh herbs like tarragon or parsley in place of dill for a different flavor profile.
For a lower-fat version, substitute mayonnaise with mashed avocado or a light mayo alternative.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, stir before serving. If storing longer, note that the herbs and texture may change slightly.

How to Serve

A close-up of a sandwich cut in half and stacked, showing two thick layers of chunky egg salad mixed with creamy yellow dressing and sprinkled with green herbs; there is a layer of green lettuce between the egg salad and the bread on both halves, and the bread is brown multigrain with a textured crust and soft inside; it sits on a white plate on a white marbled surface, with some small herb bits scattered around, a soft focus background, and a striped cloth partially visible in the foreground; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, egg salad actually benefits from some time in the fridge to let the flavors meld. Just cover and refrigerate for up to 3 days before serving.

How do I know when the eggs are perfectly cooked for salad?

Allowing the eggs to stand in hot water for 10-12 minutes after boiling ensures the yolks are firm but not overcooked, giving you that perfect texture for your egg salad.