Ingredients
- For the Egg Salad:
- 10 hard-boiled eggs
- ½ cup mayonnaise
- 2 to 4 tbsp pickle relish or diced pickles (optional)
- 2 tsp yellow mustard
- 1 tbsp fresh dill (or 1 tsp dried dill)
- 1 ½ tbsp fresh chives (or 1 tbsp dried chives)
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Prepare the Eggs: Gently peel the hard-boiled eggs and dice them into small pieces.
- Combine Ingredients: Place the diced eggs in a medium bowl. Add the mayonnaise, pickle relish (if using), mustard, fresh dill, fresh chives, salt, and pepper. Stir gently to combine until well mixed.
- Taste and Adjust: Taste and adjust the seasoning, adding more salt, pepper, or relish if needed.
- Serve: Garnish with extra dill or chives. Serve with crackers, in a sandwich, or just by itself.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3–5 days.
- Dill & Chives: If using dried herbs, substitute 1 teaspoon of dried dill for 1 tablespoon fresh, and 1 tablespoon dried chives for 1 ½ tablespoons fresh.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 386
- Sugar: 2g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 550mg
