Name: Best Egg Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 2–3 tsp Dijon mustard; 1 tsp fresh lemon juice; 1/4 tsp sea salt; freshly ground black pepper; 1/4 cup finely diced red onion; 1 tbsp chopped fresh chives; 1 tbsp chopped fresh dill

01

Overview

Prep15 min

Cook15 min

Total30 min

Servings4

DifficultyEasy

02

Ingredients

03

Equipment

Saucepan
Mixing bowl
Knife

04

Method

01

Boil and chop the eggs

Hard-boil the eggs, cool them, peel, and chop them.

02

Whisk the dressing

Whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.

03

Add the onion

Mix in the red onion.

04

Fold in the eggs and herbs

Gently fold in the chopped eggs, chives, and dill.

05

Chill

Cover and refrigerate for about 20 minutes.

06

Season and serve

Stir, taste, and adjust the seasoning before serving.

✦

Tips

NoteChop the eggs instead of mashing them — the little pieces of white and yolk make the texture so much better.

NoteA teaspoon of capers is also lovely if you want it slightly brinier.

NoteGreat on toasted sourdough, in lettuce cups, or straight from the bowl.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorRefrigerate in a covered container up to 3 days.

?

Frequently asked

How do I hard-boil eggs that peel easily?+

Slightly older eggs, a hard start in boiling water, and an immediate ice bath — that trio does most of the work.

Can I make it ahead?+

Yes — it's actually best after 20 minutes to a day in the fridge; stir before serving.

Lighter version?+

Swap half the mayonnaise for Greek yogurt and add an extra squeeze of lemon.

Best Egg Salad

Overview

Ingredients

Equipment