Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs: Bring a pot of water to a boil. Once boiling, turn the heat to low so there are no bubbles, then carefully use a skimmer to gently place the room temperature eggs into the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Chill the eggs: Transfer the boiled eggs to an ice water bath to immediately stop the cooking process and cool completely for at least 15 minutes.
- Mix the salad: Peel the cooled eggs and chop them to your preferred chunkiness. In a mixing bowl, combine the chopped eggs, diced red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper. Stir well until all ingredients are evenly mixed.
- Serve: Enjoy your egg salad straight from the bowl, or use as a filling for sandwiches or wraps for a classic deli-style meal.
Notes
- Make-ahead tip: The hard-boiled eggs can be prepared a day in advance and stored in the refrigerator.
- Storage tip: Keep egg salad in an airtight container in the fridge for 3 to 4 days. Do not leave it out at room temperature for more than 2 hours (or 1 hour if it’s very warm) to prevent spoilage.
- Prevent egg cracking by letting eggs reach room temperature before boiling or briefly running under lukewarm water. Using a skimmer to gently place eggs in boiling water helps avoid cracking as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
