Print

Best Egg Salad Recipe

Print Recipe

★★★★

3.8 from 39 reviews

This best egg salad recipe delivers a creamy, flavorful twist on the classic favorite, combining perfectly boiled eggs with fresh herbs, tangy Dijon mustard, and mayonnaise for a deliciously easy meal or snack.

Ingredients

Scale

Eggs

  • 6 eggs (room temperature)

Salad Mix

  • 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 and freshly ground black pepper (to taste)

Instructions

  1. Boil the Eggs: Bring a pot of water to a boil. Once boiling, reduce the heat to low so there are no bubbles. Using a skimmer, slowly and gently place the room temperature eggs into the pot. Return the heat to high and boil the eggs for 12 minutes.
  2. Cool the Eggs: Once boiled, transfer the eggs to an ice water bath to stop the cooking process and cool completely for at least 15 minutes.
  3. Prepare the Salad: Peel the cooled hard-boiled eggs and chop them to your preferred size. In a mixing bowl, combine the chopped eggs with finely diced red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and freshly ground black pepper.
  4. Mix Thoroughly: Stir all ingredients together until well combined to achieve a creamy and flavorful egg salad.
  5. Serve: Enjoy the egg salad directly from the bowl, or use it as a filling for sandwiches or wraps as desired.

Notes

  • Using room temperature eggs helps prevent cracking during boiling.
  • Cooling eggs in ice water makes peeling easier.
  • Adjust the level of herbs and mustard to suit your taste preferences.
  • Egg salad can be refrigerated for up to 3 days in an airtight container.
  • Try adding celery or pickles for extra crunch and flavor.

Keywords: egg salad, classic egg salad, easy egg salad recipe, boiled eggs, egg salad sandwich

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