Ingredients
Scale
- 8 large hard boiled eggs, cooked until yolks are just hard (not loose or jammy)
- â…“ cup good quality mayonnaise
- 1½ tablespoons prepared yellow mustard (use more if desired)
- 1 teaspoon white vinegar
- ½ teaspoon fine sea salt
- ¼ teaspoon finely ground black pepper
- ¼ cup finely diced celery
- 2 tablespoons minced red onion (use more if desired)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Instructions
- Peel the hard boiled eggs and chop them into ¼"-½" pieces.
- In a medium bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
- Add the celery and onion to the mayonnaise mixture. Then gently fold in the chopped eggs, chives, and dill until everything is evenly blended.
- Cover the mixture and refrigerate for 30 minutes to chill.
- For serving, spread the egg salad about ½"-1" thick over a slice of your favorite soft bread. Top with another slice of bread and press down gently, then slice the sandwich in half with a serrated bread knife. This dish also works well as a dip with thick kettle cooked potato chips!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow the egg salad to chill for enhanced flavors.
Use your preferred fresh herbs for a personal touch.
This egg salad can be kept in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 370mg