Ingredients
Scale
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup finely diced red onion
- ¼ cup mayonnaise*
- 2 tablespoons dijon mustard
- 1 tablespoon chopped fresh dill*
- 1 tablespoon chopped fresh chives*
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine salt
- pinch of black pepper
- optional for garnish: paprika or fresh herbs
Instructions
- In a medium bowl, combine the chopped eggs, red onion, mayonnaise, mustard, dill, chives, lemon juice, salt, and pepper; gently mix to incorporate.
- If desired, sprinkle paprika over top before serving.
- Serve egg salad over greens, on a sandwich, with crackers, or just straight from the bowl.
- Store in an airtight container in the refrigerator for up to 4 days.
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
For extra flavor, let the egg salad sit in the fridge for at least 30 minutes before serving.
Feel free to adapt the herbs to your taste, using parsley or tarragon as alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 370mg