Best Egg Salad Recipe
Serves 4
This egg salad recipe will become one of your favorite lunches! I love it on a sandwich, with crackers, over lettuce, or straight from the bowl.
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
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
Instructions
- Hard boil the eggs according to this recipe. Peel and chop.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.
- Mix in the onions, then fold in the eggs, chives, and dill.
- Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.
Notes
Variation: I love adding capers to my egg salad! For a brinier punch, stir in 1 teaspoon capers when you add the herbs.