Ingredients
6 eggs at room temperature
¼ cup finely diced red onion
¼ cup mayonnaise (fresh preferred; can substitute part with yogurt)
1 tablespoon Dijon mustard
2 tablespoons finely diced parsley
2 tablespoons finely diced chives (or substitute with dill or green onions)
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper to taste
Optional additions: 1 teaspoon capers, avocado, grated carrots, curry powder, chopped dill pickles or pickle relish, hot sauce, or jalapeños
Instructions
1. Bring a pot of water to a boil, then reduce heat to low to prevent bubbling.
2. Using a skimmer, gently lower the eggs into the water to avoid cracking.
3. Increase heat back to high and boil eggs for 12 minutes.
4. Immediately transfer eggs to an ice water bath for at least 15 minutes to stop cooking and cool completely.
5. Peel the eggs and slice them into medium chunks.
6. In a mixing bowl, combine the eggs, red onion, parsley, chives, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
7. Stir gently until well blended but still slightly chunky.
8. Chill the egg salad 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
🥚 Bring eggs to room temperature before boiling or briefly rinse under lukewarm water.
🌿 Use fresh herbs like parsley, chives, or dill to brighten flavor.
🍋 Adding lemon juice not only adds tang but keeps the salad fresh.
- Prep Time: 10 minutes
- Chilling: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 portion
- 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