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Egg Salad 2026 04 03 214724 819x1024 1

Egg Salad

A classic protein-packed egg salad with creamy mayonnaise, Dijon mustard, and fresh herbs, perfect for sandwiches or as a light meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces hard-boiled eggs The star ingredient, providing protein and richness.
  • 1/4 cup mayonnaise Adds creaminess; Greek yogurt can be used for a lighter option.
  • 1 teaspoon Dijon mustard Enhances the flavor; yellow mustard can also work.
  • to taste N/A salt and pepper Essential for balancing flavors; consider using sea salt for a gourmet touch.
  • 2 tablespoons chopped chives or green onions Adds freshness; substitute with dill or parsley.
  • 1 tablespoon lemon juice Brightens the dish; lime juice can be a good alternative.

Method
 

Preparation
  1. Peel the hard-boiled eggs: Carefully remove the shells from the eggs. Rinse the eggs under cold water to ensure all shell bits are gone.
  2. Chop the eggs: Use a knife or egg slicer to chop the hard-boiled eggs into small, bite-sized pieces.
  3. Combine ingredients: In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and lemon juice. Stir gently.
  4. Season to taste: Add salt and pepper until it suits your palate. Taste and adjust as needed.
  5. Mix in chives or green onions: Sprinkle in the chopped chives or green onions, mixing thoroughly.
  6. Serve immediately: Enjoy the egg salad on bread, in a lettuce wrap, or simply by itself.

Notes

For the best texture, avoid overmixing. Use older eggs for easier peeling. Egg salad can be stored in an airtight container for 3-5 days. It can also be frozen for up to three months, noting that texture may change when thawed.