Salad
Best Egg Salad
The easiest egg salad recipe. Hard-boiled eggs with chives, dill, celery, and onion in the creamiest Dijon mayonnaise dressing. Serve it as a side salad, in a sandwich, over greens, or in lettuce cups.
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Ingredients
For the Salad
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
For the Dressing
- ⅓ cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, minced or pressed
- ¼ tsp salt, or to taste
- ¼ tsp paprika, or to taste
- ¼ tsp ground pepper
Method
- Cook eggs — Hard-boil eggs then cool in ice water. Once cooled, peel and chop eggs (we like ours chunky) and place them into a salad bowl.
- Add aromatics and herbs — Add finely chopped celery, red onion, dill and chives.
- Make the dressing — In a separate bowl, combine the ingredients for the dressing.
- Combine — Gently stir the dressing into the egg salad until coated. Season to taste as needed and serve.
Notes
- Make-Ahead and Storage: Leftover egg salad should not be left at room temperature for longer than 2 hours. Store in an airtight container in the refrigerator for 3–5 days. Since the flavors mellow as the salad stands, season to taste before serving.
Recipe from natashaskitchen.com