Ingredients
6 large eggs at room temperature
¼ cup finely diced red onion
¼ cup mayonnaise (or part yogurt)
1 tablespoon Dijon mustard
2 tablespoons finely diced fresh parsley
2 tablespoons finely diced fresh chives
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper to taste
Optional: 1 tablespoon chopped fresh dill, 1 teaspoon capers
Instructions
1. Bring a pot of water to a boil and then reduce to a gentle simmer. Gently add the eggs using a skimmer.
2. Increase heat to bring water back to a boil and cook eggs for 12 minutes.
3. Prepare an ice water bath. Transfer eggs to the ice bath for at least 15 minutes.
4. Peel the cooled eggs and chop them into desired pieces.
5. In a bowl, combine chopped eggs, red onion, parsley, chives, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir gently.
6. Chill in the refrigerator for about 20 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Boil the eggs ahead of time for convenience.
🍋 Use fresh lemon juice to brighten and keep the salad fresh.
🌿 Customize with ingredients like avocado, curry powder, pickles, or hot sauce.
- Prep Time: 10 minutes
- Chilling: 20 minutes
- Cook Time: 12-15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 1 g
- Sodium: 226 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 251 mg