The Best Egg Salad
My egg salad has been a reader favorite for years because it’s creamy, simple, and lets the eggs shine!
Servings: 4
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 Tablespoon fresh dill, minced
- 2 tbsp chives, minced
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add 8 large eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
- Make an ice bath large enough to hold all the eggs and add the eggs to it once they have been in the boiling water 10-12 minutes. let them rest in the ice bath until cooled.
- Peel and chop the eggs then add them to a medium-sized bowl.
- Add 1/4 cup mayonnaise, 1 Tablespoon fresh dill,2 tbsp chives, 2 tbsp dijon mustard , 1/2 tsp salt , and 1/4 tsp pepper . Mix until combined.
Video
Notes
*Fresh Dill - If you love dill, add more to taste.
*Dry Dill - Use 1 teaspoon in place of fresh.
Originally posted on February 26, 2019
Updated on March 16, 2025
Nutrition
Calories: 244kcal | Carbohydrates: 1g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 378mg | Sodium: 604mg | Potassium: 159mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
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