Best Egg Salad
This creamy, tangy egg salad is perfect for lunch on a sandwich, with crackers, or straight from the bowl.
Equipment
Ingredients
Ingredients
large eggs (hard_boiled, chopped)
6 piece
mayonnaise
60 ml
Dijon mustard
10 ml
fresh lemon juice
5 ml
finely diced red onion (diced)
40 g
chopped fresh chives (chopped)
3 g
chopped fresh dill (chopped)
3 g
sea salt
1.5 g
freshly ground black pepper (ground)
1 g
Instructions
Hard boil the eggs
Hard boil the eggs, then peel and chop them into bite-sized pieces.
Make the dressing
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and several grinds of pepper.
Combine ingredients
Mix in the onions, then fold in the eggs, chives, and dill.
Chill and season
Cover and chill in the refrigerator for 20 minutes. Stir, then season to taste and serve.
Original recipe
Storage
Store in an airtight container. Season to taste after chilling as flavors may mellow.
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