Best Egg Salad
A creamy and flavorful egg salad that's perfect for sandwiches, wraps, or on its own, ideal for picnics and quick lunches.
Ingredients
Main Ingredients
- 6 pieces eggs, room temperature Use older eggs for easier peeling
- 1/4 cup red onion, finely diced
- 1/4 cup mayonnaise Add more for creaminess if desired
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- to taste Kosher salt
- to taste Freshly ground black pepper
Instructions
Boiling the Eggs
- Bring a pot of water to a boil; reduce heat to low. Gently place the eggs in the pot using a skimmer, then return the heat to high and boil for 12 minutes.
Chilling the Eggs
- Transfer the eggs to an ice water bath for at least 15 minutes so they can cool completely.
Mixing the Salad
- Once cool, peel and chop the eggs to your desired chunkiness. In a mixing bowl, combine the chopped eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined.
Notes
Egg salad can be enjoyed on toasted bread, in lettuce cups, or paired with fresh veggies. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Avoid keeping at room temperature for long periods.