Egg Salad Recipe

This classic American egg salad recipe combines creamy mayonnaise, tangy Dijon
mustard, and fresh herbs for a flavorful and satisfying dish. Perfect for
sandwiches, wraps, or enjoyed on its own, it's a versatile and easy-to-make
option for any meal. Ideal for picnics, brunches, or a quick lunch.

Servings: 4 servings

Author:

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Course:

Salad

Cuisine:

American

Keywords:

egg salad recipe

🧂 Ingredients

6 eggs

room temperature
¼ cup red onion

finely diced
1 tablespoon Dijon mustard
2 tablespoons parsley

finely diced
¼ cup mayonnaise
2 tablespoons chives

finely diced
1 teaspoon lemon juice
kosher salt and freshly ground black pepper

to taste

Instructions

1 Start by bringing a pot of water to a rolling boil. Reduce the heat to low to
eliminate bubbles and carefully lower the eggs into the pot using a skimmer.
Increase the heat back to high and boil the eggs for exactly 12 minutes.
2 Immediately transfer the boiled eggs to an ice water bath, halting the cooking
process and cooling them thoroughly (at least 15 minutes).
3 Once cooled, peel the hard-boiled eggs and chop them to your desired chunkiness.
In a mixing bowl, combine the chopped eggs, red onion, chives, parsley,
mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix everything until
evenly combined.
4 Enjoy the egg salad as is, or use it as a filling for sandwiches or wraps.