Best Egg Salad Recipe
This classic Best Egg Salad recipe combines perfectly boiled eggs with fresh herbs and a tangy mayonnaise dressing, making it a delicious and easy-to-prepare dish. Ideal for sandwiches, wraps, or enjoying straight from the bowl, this creamy and flavorful salad is ready in just 25 minutes and serves four.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Boil the eggs: Bring a pot of water to a boil. Then turn the heat to low so there are no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Chill the eggs: Transfer the eggs to an ice water bath to stop the cooking process and cool completely, at least 15 minutes.
- Mix the salad: Peel the hard-boiled eggs and slice them to your preferred chunkiness. Add the chopped eggs to a mixing bowl along with red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all ingredients together until well combined.
- Serve and enjoy: Enjoy the egg salad straight from the bowl, or use it as a filling for sandwiches or wraps.
Notes
- You can prep the hard-boiled eggs a day in advance and store them in the fridge.
- Store egg salad in an airtight container in the fridge for 3 to 4 days. Do not leave it out at room temperature for more than 2 hours (or 1 hour if warm outside).
- To avoid cracking, bring eggs to room temperature or run under lukewarm water before boiling.
- Use a skimmer to gently place eggs in boiling water to prevent cracking.
Find it online: https://cookingwithsarah.com/best-egg-salad-recipe/
