Creamy Egg Salad Magic: Easy Recipe You’ll Love!
This egg salad is a fresh and satisfying classic perfect for lunch, featuring creamy mayonnaise, Dijon mustard, and bright lemon juice.
Equipment
- - Mixing bowl
- Whisk
- - Pot
Ingredients
For the Salad
- 6 large eggs hard boiled
- 1/2 cup mayonnaise or Greek yogurt for a healthier option
- 2 tablespoons Dijon mustard or yellow mustard for a milder flavor
- 2 tablespoons fresh lemon juice or vinegar in a pinch
- 1/2 teaspoon sea salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup diced red onion or scallions for a milder flavor
- 2 tablespoons chopped fresh chives or green onions if unavailable
- 2 tablespoons chopped fresh dill or use less dry dill if substituting
- 2 tablespoons capers optional, can be replaced with chopped pickles
Instructions
How to Make Egg Salad
- Start by hard boiling the large eggs for about 10-12 minutes. Once done, plunge them into cold water to cool rapidly, making peeling easier. Chop the eggs into bite-sized pieces.
- In a medium mixing bowl, combine mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and freshly ground black pepper. Whisk until the mixture is smooth and well blended.
- Gently stir in the diced red onion. Then, carefully fold in the chopped eggs, chives, dill, and capers if you're using them, until everything is just combined for a harmonious blend of flavors.
- Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 20 minutes.
- After chilling, give the egg salad a quick stir, and taste for seasoning adjustments as needed. Serve it generously on crusty bread, alongside crisp veggies, or simply enjoy it straight from the bowl!
Notes
Egg salad is versatile; experiment with add-ins like diced avocados or crispy bacon for unique variations. Store in an airtight container in the fridge for up to 5 days.