Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This classic egg salad is creamy, tangy, and packed with fresh flavors.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Made with perfectly cooked hard-boiled eggs, a touch of Dijon mustard, and a hint of lemon juice, it’s a simple yet delicious dish that’s perfect for sandwiches, wraps, or a light snack.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Why You’ll Love Making It
- Easy & Beginner-Friendly – Simple ingredients and minimal prep time.
- Perfectly Creamy & Chunky – A balanced texture with just the right amount of mayo.
- Customizable Flavors – Adjust herbs, mustard, and mix-ins to your taste.
- Great for Meal Prep – Make ahead and store in the fridge for quick meals.
Ingredients
- 6 eggs – Room temperature for even cooking.
- ¼ cup red onion – Finely diced for crunch and flavor.
- ¼ cup mayonnaise – Use homemade or store-bought for creaminess.
- 1 tablespoon Dijon mustard – Adds a tangy depth of flavor.
- 2 tablespoons parsley – Finely diced for freshness.
- 2 tablespoons chives – Finely diced for a mild onion taste.
- 1 teaspoon lemon juice – Brightens up the flavors.
- Kosher salt and freshly ground black pepper – To taste.
Easy, Healthy Recipes
Delivered to your inbox
Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!
Instructions
Step 1: Boil the Eggs
Bring a pot of water to a boil. Reduce heat to low so no bubbles remain, then gently place the eggs in using a skimmer. Turn the heat back to high and boil for 12 minutes.
Step 2: Chill the Eggs
Transfer the boiled eggs immediately into an ice-water bath to stop the cooking process. Let them sit for at least 15 minutes before peeling.
Step 3: Mix the Salad
Peel the eggs and slice them to your desired chunkiness. Add them to a mixing bowl along with red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is well combined.
Step 4: Serve and Enjoy
Enjoy immediately, or refrigerate in an airtight container for up to 3–4 days. Serve on bread, wraps, or with leafy greens.
FAQs
How do I prevent my hard-boiled eggs from turning green inside?
The greenish-gray ring around the yolk happens when eggs are overcooked or if they cool down too slowly. To avoid this, boil the eggs for exactly 12 minutes, then immediately transfer them to an ice-water bath for at least 15 minutes to stop the cooking process.
Can I make egg salad ahead of time?
Yes! Egg salad can be made up to 3–4 days in advance if stored in an airtight container in the refrigerator. For the freshest taste, consider adding fresh herbs just before serving. Avoid leaving it out at room temperature for more than 2 hours.
