Description
Whip up this classic egg salad for a super satisfying lunch. It is creamy, bright, and full of flavor, making the perfect egg salad sandwich filling or quick snack.
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise (use full-fat for the best creamy texture)
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled hard-boiled eggs in a large bowl. Use a fork or potato masher to coarsely chop the eggs. You want some texture, so avoid making it completely smooth.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth. This is your creamy dressing.
- Add the chopped celery, fresh chives, and fresh dill to the chopped eggs.
- Pour the creamy dressing over the egg mixture. Gently fold all ingredients together until just combined. Be careful not to overmix, which can make the salad mushy.
- Taste the egg salad and adjust salt and pepper if needed.
- For the best flavor, cover the bowl and chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve your homemade egg salad on toasted bread for a sandwich, with crackers, or in lettuce wraps.
Notes
- For extra flavor, try adding a teaspoon of pickle relish or a squeeze of fresh lemon juice to the dressing mixture.
- If you prefer a lower-carb option, skip the bread and serve this high protein egg salad lunch in crisp lettuce cups.
- This egg salad stores well for meal prep; keep it covered in the refrigerator for up to four days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 15
- Cholesterol: 375