Description
Delicious and creamy egg salad perfect for sandwiches or wraps.
Ingredients
Scale
- 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 and freshly ground black pepper, to taste
Instructions
- Bring a pot of water to a boil, then reduce heat to no bubbles.
- Gently lower the eggs into the water using a skimmer, return heat to high, and boil for 12 minutes.
- Transfer the eggs to an ice water bath and let cool completely, about 15 minutes.
- Peel the eggs and chop to your desired texture.
- Add chopped eggs to a mixing bowl with red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Stir until well combined.
- Serve immediately or use in sandwiches or wraps.
Notes
- You can boil the eggs one day in advance and store in the fridge.
- Store egg salad in an airtight container in the refrigerator for 3 to 4 days.
- Letting eggs come to room temperature before boiling helps prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 197
- Sugar: 1 g
- Sodium: 226 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 1 g
- Protein: 8 g
- Cholesterol: 251 mg
Keywords: Egg Salad