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The Best Egg Salad

Creamy classic egg salad with perfectly cooked eggs, Dijon mustard, fresh dill and chives — ideal for sandwiches, wraps, and easy lunches.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4
Calories: 290
Ingredients Method

Ingredients
  

  • 1/3 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 cup celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 3 tablespoons fresh dill chopped
  • 3 tablespoons fresh chives chopped
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 8 large eggs

Method
 

  1. Cover eggs with cold water by 1 inch; bring to a boil, cover, remove from heat, and stand 12 minutes.
  2. Transfer to an ice bath for 10 minutes; peel under cold running water.
  3. Chop eggs into 1/2-inch pieces.
  4. Stir mayonnaise, Dijon, and lemon juice until smooth; fold in eggs, celery, onion, dill, and chives.
  5. Season with salt and pepper; chill at least 20 minutes before serving.