Description
This egg salad is a comforting dish perfect for family gatherings or a quiet lunch at home, featuring a creamy base and fresh herbs.
Ingredients
Scale
- 8 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, minced
- 2 tablespoons chives, minced
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Begin by placing the eggs in a pot and covering them with about an inch of cold water. Bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the pot with a lid and remove it from the heat. Allow it to sit for 10-12 minutes.
- Carefully drain the hot water and transfer the eggs to a bowl filled with cold water to cool quickly.
- Once cooled, peel the eggs gently under running water and chop them into small pieces.
- Add the mayonnaise, minced dill, minced chives, Dijon mustard, salt, and pepper to the chopped eggs. Mix everything together until well combined.
- Serve the egg salad on freshly toasted bread, crunchy crackers, or in a crisp lettuce wrap.
Notes
This egg salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 0mg