Description
A classic, creamy egg salad recipe featuring perfectly boiled eggs combined with fresh herbs and a tangy dijon mustard dressing. This easy-to-make dish is perfect for sandwiches, salads, or a quick protein-packed snack.
Ingredients
Scale
Egg Salad 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
- Boil the Eggs: Place 8 large eggs in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove the pan from heat. Cover the saucepan and let the eggs sit for 10-12 minutes to cook through.
- Prepare Ice Bath: While eggs are cooking, prepare a large ice bath by filling a bowl with cold water and ice cubes. After the eggs have cooked for 10-12 minutes, transfer them to the ice bath to cool completely, which stops the cooking process and makes peeling easier.
- Peel and Chop: Once cooled, peel the eggs carefully and chop them into bite-sized pieces. Place the chopped eggs in a medium-sized bowl.
- Mix Ingredients: Add 1/4 cup mayonnaise, 1 tablespoon 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. Stir gently until all ingredients are well combined and the salad is creamy and flavor-packed.
Notes
- Use fresh eggs for the best flavor and texture.
- Adjust the amount of mayonnaise and mustard according to your preferred creaminess and tanginess.
- Herbs can be substituted or supplemented with parsley or tarragon for variation.
- Egg salad can be stored covered in the refrigerator for up to 3 days.
- Serve on toasted bread, crackers, or mixed greens for a light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: egg salad, classic egg salad recipe, easy egg salad, creamy egg salad, boiled eggs, healthy egg salad, picnic food, quick lunch
