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Best Egg Salad Recipe

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4.1 from 12 reviews

This Best Egg Salad recipe offers a creamy, flavorful twist on a classic favorite. Made with hard-boiled eggs, zesty Dijon mustard, fresh herbs like parsley and chives, and a hint of lemon juice, this salad is perfect for sandwiches, wraps, or served straight from the bowl. It's a quick and easy dish that takes just 25 minutes to prepare and yields 4 delicious servings.

Ingredients

Egg Salad Ingredients

  • 6 eggs (room temperature)
  • ¼ cup red onion (finely diced)
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons parsley (finely diced)
  • 2 tablespoons chives (finely diced)
  • 1 teaspoon lemon juice
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Boil the eggs: Bring a pot of water to a boil. Reduce the heat to low so the water stops bubbling. Using a skimmer or slotted spoon, gently place the room temperature eggs into the pot one at a time. Turn the heat back to high and boil the eggs for 12 minutes to ensure they are hard-boiled.
  2. Cool: Prepare an ice water bath while the eggs cook.
  3. Chill the eggs: Once boiling is complete, immediately transfer the eggs to the ice water bath. Let them cool completely for at least 15 minutes to stop the cooking process and make peeling easier.
  4. Mix the salad: Peel the cooled hard-boiled eggs and chop them to your preferred chunkiness. In a mixing bowl, combine the chopped eggs, finely diced red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice. Season with kosher salt and freshly ground black pepper to taste. Stir gently but thoroughly until all ingredients are evenly incorporated.
  5. Serve: Serve the egg salad chilled either straight from the bowl or use it as a filling for sandwiches or wraps.
  6. Enjoy: Enjoy your flavorful and creamy egg salad as a quick meal or snack.

Notes

  • Using room temperature eggs before boiling helps prevent cracking.
  • Chilling in an ice bath immediately stops overcooking and makes peeling easier.
  • Adjust the amount of mayonnaise or mustard to your taste preference for creaminess and tang.
  • Fresh herbs like parsley and chives add brightness but can be substituted with dill or green onions if desired.
  • The salad can be refrigerated for up to 3 days in an airtight container.

Find it online: https://recipefeastful.com/best-egg-salad-recipe/