Description
This classic egg salad recipe features perfectly cooked hard-boiled eggs combined with fresh celery, red onion, and herbs, all tossed in a tangy, flavorful homemade dressing made with mayonnaise, lemon juice, Dijon mustard, and a touch of garlic. It’s a quick, simple, and satisfying dish perfect for sandwiches, salads, or as a protein-packed snack.
Ingredients
Scale
Egg Salad
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp dill, chopped
- 3 Tbsp chives, chopped
Dressing
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 garlic clove, minced
Instructions
- Cook and peel eggs: Start by boiling the eggs for about 15 minutes until hard-boiled. Once cooked, let them cool completely to make peeling easier. After cooling, peel the eggs and chop them into chunky pieces. Place the chopped eggs into a large salad bowl.
- Add vegetables and herbs: Finely chop the celery, red onion, dill, and chives. Add these fresh ingredients to the bowl with the chopped eggs, distributing them evenly for texture and flavor.
- Prepare the dressing and combine: In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, paprika, salt, ground pepper, and minced garlic until well blended. Gently fold this dressing into the egg mixture until everything is evenly coated. Serve immediately or chill before serving.
Notes
- For best results, cool eggs in ice water immediately after boiling to stop the cooking process and make peeling easier.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- This egg salad can be stored covered in the refrigerator for up to 3 days.
- Add fresh chopped parsley or tarragon for extra herbal notes if desired.
- Use Greek yogurt instead of mayonnaise for a lighter version.
