Description
A creamy and flavorful egg salad recipe featuring perfectly boiled eggs mixed with mayonnaise, fresh herbs, and Dijon mustard. Perfect for sandwiches, salads, or a quick protein-packed snack.
Ingredients
Scale
Main Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, minced
- 2 tablespoons chives, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Boil the Eggs: Add 8 large eggs to a saucepan and cover with cold water. Bring the water to a boil, then immediately remove the saucepan from heat. Cover and let the eggs stand for 12 minutes to cook through.
- Cool the Eggs: Prepare an ice bath large enough to hold all the eggs. After the eggs have stood covered for 12 minutes, transfer them to the ice bath. Let them rest until completely cooled, which stops the cooking process and makes peeling easier.
- Peel and Chop the Eggs: Once cooled, peel the eggs carefully and chop them into small pieces. Place the chopped eggs into a medium-sized mixing bowl.
- Combine Ingredients: Add 1/4 cup mayonnaise, 1 tablespoon fresh dill, 2 tablespoons minced chives, 2 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the bowl with the chopped eggs.
- Mix and Serve: Stir all the ingredients together until thoroughly combined and creamy. Adjust seasoning if desired. Serve immediately or refrigerate until ready to eat.
Notes
- If you love dill, feel free to add more fresh dill to taste for extra flavor.
- If fresh dill is not available, substitute with 1 teaspoon of dry dill.
- For easier peeling, ensure eggs are fully cooled in the ice bath.
- Adjust salt and pepper to your preference before serving.
