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.
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Servings: 4 servings
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
- 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.
- Immediately transfer the boiled eggs to an ice water bath, halting the cooking process and cooling them thoroughly (at least 15 minutes).
- 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.
- Enjoy the egg salad as is, or use it as a filling for sandwiches or wraps.
Notes
Cold eggs may crack if introduced directly into boiling water. It's best to leave the eggs out prior to boiling or run them under lukewarm water for a few seconds. Turning off the boil right before placing the eggs in the pot can also help prevent cracking. Using a skimmer to gently lower the eggs into the boiling water ensures they don’t slam into the bottom of the pan and crack.