Ingredients:
- 6 hard-boiled eggs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
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Make sure you hard-boil your eggs beforehand. You can do this by placing them in a pot with cold water and bringing the water to a boil. Let the eggs sit in the hot water for 10-12 minutes, then remove them from the hot water and let them cool completely before peeling.
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Once the eggs are cool, peel and chop them into bite-sized pieces. You can chop them to your desired consistency, some prefer a finer chop while others like it chunkier.
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In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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Add the chopped red onion, parsley, and chives to the mayonnaise mixture and stir to combine.
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Finally, fold in the chopped eggs to the dressing mixture. Be gentle when folding to avoid breaking up the egg pieces too much.
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Season the egg salad with additional salt and pepper to taste.
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Cover the egg salad and refrigerate for at least 20 minutes before serving. This allows the flavors to meld together.
Tips:
- For a creamier texture, mash the egg yolks with the mayonnaise before folding in the chopped egg whites.
- You can add other ingredients to your egg salad such as chopped celery, dill pickles, or grapes.
- Egg salad is typically served on bread for sandwiches or crackers, but it can also be served over lettuce leaves for a lighter option.
- Egg salad can be stored in the refrigerator for up to 3 days.
Enjoy!