Description
This creamy and delicious egg salad comes together in about 20 minutes and is perfect for a quick lunch or dinner that the whole family will love!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 1/4 cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill (optional)
- 1 teaspoon capers (optional)
Instructions
- Hard boil the eggs by placing them in a pot and covering with cold water. Bring water to a boil, cover, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath for 5 minutes.
- Peel the cooled eggs and chop them into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper.
- Stir in diced red onion and then fold in the chopped eggs, chives, dill, and capers (if using).
- Cover and chill in the refrigerator for at least 20 minutes before serving.
- Stir the salad, taste for seasoning, and adjust with more salt and pepper if needed before serving.
Notes
Serve on a sandwich, on a bed of greens, with crackers, or stuffed into avocado. This egg salad keeps well in the refrigerator for 3-4 days but does not freeze well.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg