Ingredients
Egg Salad Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon capers (optional)
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain and transfer eggs to an ice bath to cool. Peel and chop the eggs once cooled.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and several grinds of black pepper until smooth and combined.
- Combine ingredients: Add the finely diced red onion to the dressing and mix well. Gently fold in the chopped hard-boiled eggs along with the chopped fresh chives, dill, and capers if using, ensuring everything is evenly coated.
- Chill and serve: Cover the salad and refrigerate for 20 minutes to allow the flavors to meld. Before serving, stir the salad and adjust seasoning with additional salt and pepper if needed. Serve chilled as a sandwich filling, with crackers, or over greens.
Notes
- Use fresh eggs for best results when hard boiling.
- Adjust mustard quantity based on your taste preference for tanginess.
- Capers add a nice briny flavor but can be omitted if preferred.
- Can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute some or all mayonnaise with Greek yogurt.
- Serve on whole-grain bread or lettuce wraps for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
