Description
This classic egg salad recipe features perfectly hard-boiled eggs combined with crunchy celery, red onion, and fresh herbs, all tossed in a creamy, tangy homemade dressing made with mayonnaise, lemon juice, Dijon mustard, and a hint of garlic. It’s a quick, easy, and flavorful dish perfect for sandwiches, salads, or as a protein-packed snack.
Ingredients
Egg Salad
- 8 hard-boiled eggs
- 2 Tbsp celery, finely chopped
- 3 Tbsp red onion, finely chopped
- 3 Tbsp fresh 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 eggs and cool: Place eggs in boiling water and cook until hard-boiled, about 10-12 minutes. Remove eggs from hot water and cool completely under cold running water or in an ice bath. Once cooled, peel the eggs carefully.
- Prepare the egg salad base: Chop the peeled eggs into chunky pieces and transfer them to a large salad bowl. Add the finely chopped celery, red onion, fresh dill, and chives to the eggs.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic until smooth and well combined.
- Combine and serve: Gently fold the dressing into the egg and vegetable mixture until everything is evenly coated. Adjust seasoning if necessary. Serve immediately or chill for about 30 minutes for flavors to meld before serving.
Notes
- For perfectly cooked eggs, use eggs that are at least a few days old to make peeling easier.
- Adjust the amount of mayonnaise for a creamier or lighter consistency according to your preference.
- Adding fresh herbs like dill and chives gives the salad a bright, fresh flavor; feel free to substitute with parsley or tarragon if desired.
- This salad keeps well in the refrigerator for up to 3 days in an airtight container.
- Serve on toasted bread, in lettuce wraps, or atop mixed greens for a light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
